Last week was a bit of a drought on the blogging side – last week of term felt exhausting and I mostly just wanted to sleep when I got home from work! Luckily, it’s holidays again!
The All Blacks played Argentina on Sunday around lunchtime. We don’t often get to watch them play in the afternoon, so hubby and I took the opportunity to have friends over and have our first BBQ of the season. As usual, there was waaaaay too much food and we found ourselves having the leftovers for dinner… and the following day’s lunch… and there’s still a little bit to go!
So for dinner tonight, I decided to have some fresh and lively Thai flavours. It was a team effort – hubby was home earlier than usual and made a great sous chef! We made a modified version of this aubergine curry with lemongrass and coconut milk which I found on the BBC Good Food website.
I also thought I would try a recipe from my latest cook book purchase. This is a fundraiser for St Cuthbert’s College in Auckland and is called Mind, Body & Soul. This particular recipe is a dish popular on the Mai Thai restaurant menu.
I didn’t quite have the right type of prawns, but I’m sure it all tastes mostly the same at the end of the day!
Prawn salad with lemongrass
12 large king prawns
3 Tbsp lemon juice
1 Tbsp fish sauce
1 tsp prik pao chilli paste
4 shallots, chopped
10 mint leaves
2 kaffir lime leaves, finely sliced
1 stalk lemongrass, finely sliced
2 chillies, finely sliced
10 slices cucumber
2 tomatoes, finely sliced
4-5 lettuce leaves, to serve
1 tsp chopped coriander leaves, to garnish
1 tsp chopped spring onion, to garnish
Buy fresh prawns ready cooked or if uncooked, place in boiling water for 2-3 minutes unitl pink. Remove and leave them to cool. Place in a large bowl.
Mix together lemon juice, fish sauce, prik pao chilli paste, shallots, mint leaves, kaffir lime leaves, lemongrass and chillies. Add cucumber and tomatoes. Pour dressing over the prawns and stir well.
Line a serving dish with lettuce or fancy lettuce leaves and pile on the salad. Sprinkle with coriander leaves and spring onion.
Serve with jasmine rice.