Grilled Prawns Spicy Salad with Aromatic Thai Herbs (Plaa Ghoong)

By Vichit Mukura, Executive Chef, Mandarin Oriental Hotel in Bangkok, Thailand

Serves 2-3

10 ounces prawns, shelled with tail on, grilled
2 teaspoons lemon grass, thinly sliced
½ teaspoon kaffir lime leaves, shredded
4 tablespoons shallots, sliced
2 teaspoons spring onion, sliced
2 teaspoons Siamese coriander (phag chee lorm), chopped
3 ½ tablespoons fish sauce
3 ½ tablespoons lime juice
2 tablespoons sugar syrup (sugar syrup is 1 part water and 1 part sugar)

Prig Yam
2 tablespoons big red chilies
1 teaspoon big yellow chilies
1 teaspoon coriander roots
1 tablespoon small garlic
1 ½ teaspoon pickled garlic
½ teaspoon pickled garlic juice

Prig Laab (Chili Paste)
2 teaspoons dried big red chilies, grilled
1 tablespoon small garlic, grilled
1 tablespoon shallots, grilled
1 ½ teaspoon galangal roots, grilled and shredded coarsely
½ teaspoon shrimp paste, wrapped in banana leaf and grilled

Prig Yam
In a blender, mix the red chilies, the yellow chilies, the coriander roots, the garlic and the pickled garlic together until they become a smooth paste. Add the pickled garlic juice and mix well with the paste.

Prig Laab (Chili Paste)
In a blender, mix the chilies, garlic, shallots and the galangal root together until pasty. Add the shrimp paste and mix well.

Dressing
Mix prig yam and prig lab, fish sauce, lime juice, and sugar syrup together until dissolved.

To Serve
Add the grilled prawns, lemon grass, shredded kaffir lime leaves, sliced shallots, sliced spring onion, chopped Siamese coriander into a mixing bowl. Mix well, then add dressing. Toss well and serve.