500 g raw king prawns, peeled and deveined, heads and tails intact
1 tablespoon Thai roasted red chilli paste
1 handful coriander sprigs, torn
1 handful mint leaves
1 handful Thai basil leaves
4 makrut (kaffir lime) leaves, finely sliced
4 cm (1½ in) lemongrass stalk, white part only, very finely sliced
4 red Asian shallots, finely sliced
1 tablespoon sugar
2 tablespoons fish sauce
3 tablespoons lime juice
2 tablespoons Thai roasted red chilli paste
3–5 bird’s eye chillies, sliced
Put the prawns in a mixing bowl, add the chilli paste and stir to coat them well. Leave to marinate for 15 minutes.
Meanwhile, combine the dressing ingredients in a bowl and stir until the sugar is dissolved.
Heat a chargrill pan or barbecue chargrill to medium–high. Cook the prawns for 2–3 minutes on each side until golden and cooked through.
Add the chargrilled prawns to a mixing bowl with the coriander, mint, Thai basil, makrut leaves, lemongrass, shallots and dressing. Toss together well, transfer to a plate and serve.
This is an edited extract from Street Food Asia by Luke Nguyen published by Hardie Grant Books.