Health & Fitness - - Recipes -

Serves: 3

Per serv­ing: 300 calo­ries, 0.7g fat (0.2g sat­u­rated fat), 15g pro­tein, 56g car­bo­hy­drate (14g sugar), 1.5g salt

Juice of 2 limes 2 tsp chilli pow­der Juice of 1 clemen­tine 2 tsp fish sauce ½ tsp caster sugar 2 tbsp ta­ble salt 6 tiger prawns, shells re­moved and de­veined 1 green pa­paya, peeled and shred­ded, and core and pips dis­carded 150g glass noo­dles (mung bean noo­dles), soaked in boil­ing water for 5 min­utes un­til translu­cent, then chilled Seeds of 1 pomegranate 10g mint leaves, torn 10g co­rian­der 10g Thai sweet basil 10g pak chi farang (Thai long-leaf co­rian­der), chopped (op­tional) 6 Thai shal­lots, sliced

1 In a small bowl, mix the lime juice, chilli pow­der, clemen­tine juice, fish sauce and caster sugar. Taste it for sea­son­ing: it should be sweet, salty, sour and spicy.

2 Heat a small saucepan of water with the salt to a medium heat. Drop in the prawns and cook for 1-1½ min­utes un­til they’re pink and hot through­out, then re­move and toss them into the dress­ing.

3 Add all the other in­gre­di­ents to the bowl and mix well, be­ing care­ful not to pull the prawns apart. Serve im­me­di­ately in bowls with chop­sticks.

Thai peo­ple of­ten cook with un­ripe fruits such as green pa­paya to give de­li­cious sweet, bit­ter and sour flavours.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.