Yam Takrai Goong Sot (Prawn & Lemongrass Salad)

Continuing the love affair with Thai salads this week with this really easy and healthy salad. As always, it is a great example of ‘The 4 flavours’ with sour, salty, hot and sweet flavours present (in that order) although as with all Thai food, it’s expected that you can adjust the ingredients to suit your flavour preferences. I think this whole thing took about ten minutes to prepare so ideal if you’re rushing.

For two very large potions use:

• A large bag of cooked prawns/shrimp (I chose small ones so all the ingredients were roughly the same size)
• a small handful of cashew nuts
• 1 large red chill, chopped
• a small handful of coriander leaves/stems, chopped
• 3 stalks of lemongrass, trimmed, outer layer peeled off and finely sliced
• 3 Thai shallots or ½ small red onion, finely sliced
• juice of 1-2 limes
• a big splash of fish sauce (nam pla)
• a big pinch of sugar
• slices of cucumber and lettuce to serve

In a bowl, mix everything together well. Serve over the lettuce with the cucumber slices on the side. Feel free to use the lettuce to wrap up the salad.