Thai
Asia Unplated
From
Asia Unplated
season
1
episode
2
Prawn Larb
With
Diana Chan
With
Gary Mehigan
A bright prawn larb with green papaya, herbs, chilli-lime dressing and roasted prawn sambal.
PREP
20
MINS
Cook
20
MINS
SERVES
4
About this recipe
A fresh, punchy prawn larb layered with green papaya, snake beans, torn herbs and a chilli-lime dressing. Roasted prawn shells and rice are ground into a savoury sambal-style seasoning, giving the salad extra depth and crunch.
Ingredients
600g medium green prawns, peeled, heads discarded, shells and tails reserved, flesh coarsely chopped
2 shallots, thinly sliced
1/2 tsp white pepper
1 tbs soy sauce
1 tbs sunflower or other neutral oil
200g snake or green beans, cut into 4cm lengths
2 cups (300g) shredded green papaya
1 cup fresh coriander leaves
1 cup fresh mint leaves
1 cup fresh Thai basil leaves
1 baby gem lettuce, leaves torn
For the roasted prawn sambal seasoning: reserved shells and tails from prawns above
For the roasted prawn sambal seasoning: 2 tbs long-grain white rice
For the chilli and lime dressing: 1/3 cup (80ml) lime juice
For the chilli and lime dressing: 1/4 cup (60ml) fish sauce
For the chilli and lime dressing: 2 long fresh red chillies, deseeded and finely chopped
For the chilli and lime dressing: 3 tsp very finely grated fresh ginger
For the chilli and lime dressing: 3 tsp very finely grated lemongrass
Method
For the roasted prawn sambal seasoning, preheat oven to 180 degrees C. Line a baking tray with baking paper. Place prawn shells and rice on prepared tray and bake for 15 minutes or until rice is golden and prawn shells are dry and fragrant.
Transfer to a mortar and pestle, or a spice grinder/blender, and finely crush to a granular powder. Season to taste. Stand until required.
For the chilli and lime dressing, combine all ingredients in a bowl and set aside.
Combine prawn meat, shallots, white pepper, soy sauce and 1/4 cup each of the dressing and roasted prawn sambal in a medium bowl.
Heat the oil in a large frying pan or wok over medium-high heat. Add prawn mixture and cook, stirring frequently, for 5 minutes or until prawns are crispy on the edges and sticking to pan.
Place beans in a mortar and pestle and lightly bruise. Transfer to a large bowl.
Add papaya, herbs, lettuce and 1/4 cup (60ml) dressing to bowl and toss until combined.
Add prawn mix and toss again. Serve immediately with remaining dressing and roasted prawn sambal alongside.
Watch
Diana Chan
make this recipe
Watch
Gary Mehigan
make this recipe
Diana Chan
Diana Chan won MasterChef Australia in 2017 with a precision-led repertoire built on Malaysian-Chinese home cooking. She hosts Asia Unplated, a tour through regional kitchens that treats the home cooks as the experts. Her recipes lean technical without losing the household feel they came from.
Gary Mehigan
Gary Mehigan spent eleven seasons as a judge on MasterChef Australia before turning his attention to the road. He hosts Around the World on Two Plates and Good Food Everyday, cooking through markets and family kitchens from Spain to Sri Lanka. His own kitchen instinct sits in classical French technique with a forensic eye for produce.
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