Tuesday, 26 March 2013

Prawns with nam jim dressing and crunchy salad

Nam Jim is a traditional Thai dressing is hot sour and tangy, try it over rare seared beef with sesame seeds, absolutely stunning.



for the tempura batter and prawns

1 egg

1 cup ice water/cold water

1 cup all purpose flour, sifted

half a dozen large king/tiger prawns, shelled but with tail on

for the nam jim

2 tablespoons fish sauce
3 tablespoons freshly squeezed lime juice
2 garlic cloves
2 tablespoons palm sugar
2-3 red shallots or half a small red onion chopped
3-4 bird’s eye chillies (to taste)
2 tablespoons chopped coriander leaves or 1 fresh root
Pinch of salt

For the salad

1 carrot

½ small white cabbage

A small handful of sugar snap peas

A small handful of beansprouts

1 sheet of medium egg noodles

2tsp Sesame oil

2tsp Sesame seeds

1tsp honey

2tsp soy sauce


For the nam jim - In a large pestle and mortar, crush the garlic with the salt, add the coriander and chillies and roughly pound. Stir in the sugar, fish sauce, lime juice and finely chopped shallots.

For the salad - Cook the egg noodles as per the packet instructions, its usually simmer for 10 minutes until tender.

Cut the carrots into quarters lengthways then using a sharp knife, a food processor attachment or a mandolin slice the carrot as thinly as possible, so you have long thin slivers of carrot. Do the same with the cabbage.

Toss all the ingredients together in a large bowl.

For more flavour gently toast your sesame seeds in a dry pan over a medium heat until they are golden. This releases lots more flavour than adding them un toasted.

For the tempura batter Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Add sifted flour in the bowl and mix lightly. Be careful not to overmix the batter. Coat the prawns in flour then into batter and fry in vegetable oil until golden.


1 comment:

  1. Hi Stacie, this sounds delish and will certainly try it. I'm looking for your Jambalaya recipe which I've seen at the Crack Magazine website, I couldn't find it there anymore nor any of your other recipes, how come? It was so good the first time we made it and have made it several times since but we didn't print or save it somewhere and now desperately trawling the web for it! Any chance that's included in your recipe book?

    -Kristina Mach