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
