Asian Salad Recipes - Cambodia Prawn with Long Bean Salad (Sadak Gua Bok) Recipe

Ingredients

• mixed seasonal salad

• 175g (6oz) long beans, cut into 5cm (2in) lengths

• 8 raw king prawns, shelled and deveined

• 2 tablespoons coconut cream

• 1 heaped tablespoon ground roast peanuts

For the dressing:

• 4 small red shallots

• 3 garlic cloves

• 2 large dried chilies, roughly chopped

• 2 tablespoon fish sauce

• 2 teaspoons tamarind water

• 1 teaspoon palm sugar

Serves 4

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Method:

1. First prepare the dressing: preheat a hot grill. Wrap the shallot, garlic and chilies in foil and grill the parcel for 1 minute on each side. Turn the contents of the foil parcel into a mortar and pound to a paste. Add the remaining dressing ingredients and stir well until the sugar dissolves. Set aside.

2. Arrange the salad on a serving platter and set aside.

3. Bring a pan of water to the boil and briefly blanch the long beans, drain and turn into a bowl.

4. Bring the water back to the boil and briefly dip in the prawns until they just change color. Drain and turn into the bowl.

5. Add the dressing and stir well. Turn out on to the platter with the salad, pour over the coconut cream and the ground peanuts and serve.