Sticky Prawns and Cured Salmon - Asian Main Course

Ingredients

Ingredients for Sticky Prawns and Cured Salmon
  • 1 tbsp Fine salt
  • 1 tbsp Caster sugar
  • 300 g Sushi grade salmon
  • 1 piece Cucumber
  • 1 piece Fennel bulb
  • 3 piece Spring onions
  • 1 bunch Thai basil
  • 1 bunch Fresh coriander
  • 1 bunch Fresh mint
  • 2 piece Lime juice
  • 2 piece Green chillies
  • 1 piece Banana shallot
  • 2 tbsp Thai fish sauce
  • 25 g Palm sugar
  • 3 clove Garlic
  • 3 piece Banana shallot
  • 75 g Plain flour
  • 1 tbsp Groundnut oil
  • 6 piece Raw prawns
  • 1 piece red onion
  • 1 piece Red chilli
  • 2 clove Garlic
  • 2 tbsp Honey
  • 2 tbsp Light soy sauce
  • 1 piece Lime

Instructions

  1. Sprinkle salmon with salt and sugar, coat well, and refrigerate for 1 hour.

  2. Mix cucumber, fennel, spring onions, Thai basil, coriander, mint, lime juice, and green chillies for the salad. Set aside.

  3. Pound shallots, fish sauce, and palm sugar in a pestle and mortar for the dressing.

  4. For crispy shallots, coat thinly sliced shallots in seasoned flour and deep-fry in vegetable oil until golden brown. Drain on kitchen paper.

  5. Butterfly prawns. Stir-fry red onion, red chilli, and garlic in groundnut oil. Add honey and soy sauce, then prawns. Cook until prawns are sticky and pink.

  6. Slice the salmon thinly. Serve salmon with salad, sticky prawns, crispy shallots, and lime wedges.

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