This is the epitome of a Thai salad that balance between sour, sweet, spicy and salt just seems to happen with this classic.

This recipe can also be made with squid or scallops, or any combination of prawns, squid and scallops. If using squid, use only the body tube. Slit the body and press flat, score diagonally, and cut into 2 inch squares. 


i. 1 lb Prawn tails
ii. 3 cups Water 
iii. 2 tbsp Lemon grass chop coarse
iv. 1 tbsp Lime leaves chop coarse
v. 1 tbsp Coriander leaves chop coarse
vi. 2 tbsp Lime juice
vii. 2 tsp Palm sugar
viii. 1 tsp Garlic chop fine
ix. 1 tsp Ginger chop fine
x. 1/2 tsp Black pepper ground
xi. 1/2 cup Green onions sliced
xii. 1/2 cup Mint leaves
xiii. 2 to 3 birds eye chillies sliced


Bring water to a boil and add lemon grass, lime leaves and coriander. Boil for five minutes. 

Drop in prawns and cook 1 minute. Remove and rinse under cold water. 

Combine lime juice, palm sugar, garlic, ginger and black pepper in a bowl. Mix to dissolve sugar. 

Pour dressing over prawns and toss to coat. Add green onions and mint leaves, toss to mix. 

Yield - 3 cups