Pla gung (prawn salad) courtesy of Peter

this recipe can also be made with squid or scallops, or any combination of prawns, squid and scallops. If using squid, use only the body tube. Slit the body and press flat, score diagonally, and cut into 2 inch squares. 
1 lb prawn with tails 
3 cups water 
2 tbsp lemon grass chop coarse 
1 tbsp lime leaves chop coarse 
1 tbsp coriander leaves chop coarse 
2 tbsp lime juice 
2 tsp palm sugar 
1 tsp garlic chop fine 
1 tsp ginger chop fine 
1/2 tsp black pepper ground 
1/2 cup green onions sliced 
1/2 cup mint leaves 
2 to 3 birds eye chillies sliced 
bring water to a boil and add lemon grass, lime leaves and coriander. Boil for five minutes. 
Drop in prawns and cook 1 minute. Remove and rinse under cold water. 
Combine lime juice, palm sugar, garlic, ginger and black pepper in a bowl. Mix to dissolve sugar. 
Pour dressing over prawns and toss to coat. Add green onions and mint leaves, chillies and toss to mix. 
Yield - 3 cups
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