Recipe information
whole grilled freshwater river prawn and cured river prawn salad with lemongrass and lime leaf, served with jasmine rice, nam pla waan and crudité
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Main Ingredients
Preparation Steps
1. Prepare the Jasmine Rice
Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine 1 cup of rice with 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Turn off the heat and let it sit for 5 minutes before fluffing with a fork.
2. Prepare the Prawns
Preheat your grill to medium-high heat. Clean the prawns by removing the shells and deveining them, leaving the tails intact. Marinate the prawns with finely chopped lemongrass, lime leaves, salt, and pepper for about 15 minutes.
3. Grill the Prawns
Place the marinated prawns on the grill and cook for about 3-4 minutes on each side or until they are opaque and cooked through. Remove from the grill and let them rest.
4. Prepare the Crudité
While the prawns are grilling, slice the vegetables (carrots, cucumbers, bell peppers) into sticks or bite-sized pieces for the crudité platter.
5. Serve
On a serving plate, arrange the grilled prawns alongside the jasmine rice and crudité. Drizzle with Nam Pla Waan and serve immediately.