Goong Chae Nam Pla
Goong Chae Nam Pla
Thai style Prawn Ceviche
Serves 2 | Prep time – 20 Minutes | Curing time – 15 Minutes
Ingredients
8 large, raw king prawns
200ml rice bran oil
2 limes
2 coriander roots
3 Thai birds eye chillies
1 clove garlic – peeled
3-4 tbsp good quality fish sauce
2-3 tbsp white sugar
Fresh mint
Torn white cabbage leaves
Special tools – mortar and pestle
Method
The Prawns:
1. Begin by peeling the prawns fully. Using a sharp knife, slice the prawns in half from the back to the belly. Devein and set the prawns aside in the fridge.
2. This step may be a little tricky, but you’re going to remove the leg section from the head. Put your pointer finger inside the prawn’s head, then pinch the underside where the legs connect to the body with your thumb. Using your other hand, simply pull the head apart from the leg section. It should be a little rectangle with all the legs still attached.
3. Bring a small saucepan with the rice bran oil to a boil over a medium high heat and then fry the legs until golden brown and crispy. Reserve on paper towel.
The Dressing:
To make the dressing, place your garlic, coriander root and birds eye chillies into the mortar and pestle. Grind until there are no chunks.
The Sauce:
Add your sugar, 3 tbsp fish sauce and the juice of one and a half limes. Mix well.
Taste the sauce for balance – balance is incredibly important in Thai cuisine! If it’s not sweet enough, add a little more sugar. Not sour enough? Squeeze some more lime! Not salty and rich enough? A touch more fish sauce will do the trick. I guarantee that with three Thai birds eye chillies, it will be spicy enough, but if you’re a die-hard fan, add enough til it hurts.
Putting it all together:
Arrange the thin slices of prawn on a plate and dress generously with the sauce. Garnish with plenty of fresh mint and the crispy prawn legs.
Serve on top of some leaves of white cabbage and enjoy!