Spicy Steve's Thai Recipes
SPICY PRAWN & ORANGE SALAD
(Goong Sod Gup Som Keow Wan)
This is a delightful salad combining the flavours of the tart yet sweet oranges and the heat of the roasted chilli paste and onions. Use large prawns and serve on a bed of lettuce for a delicious appetizer to serve your guests.
1 lb uncooked large prawns, peeled, deveined with tails intact
1 tbsp roasted chilli paste (nam prik pao) Use 1/2 tbsp if you don't like it too hot.
2 tbsp lemon juice
2 tbsp fish sauce
2 tbsp water
1 small onion, sliced into fine rings
4 oranges, peeled, seeded and sliced
1 bunch fresh mint leaves
1. In a saucepan over medium heat, cook prawns together with roasted chilli paste, lemon juice, fish sauce and water until prawns are fully cooked.
2. Remove from heat and cool.
3. Add onion rings, orange slices and mint leaves and mix thoroughly.
4. Serve either chilled or at room temperature.