THAI-STYLE AROMATIC PRAWNS WITH GREEN SALAD
THAI-STYLE AROMATIC PRAWNS WITH GREEN SALAD
LOW CARB|GLUTEN-FREE|NUTS
YIELD: 2-3 serving
PREP TIME: 30 mins
COOK TIME: 10 mins
Ingredient / Recipe notes:
- Low-cost prawns are not actually good news. The flip side that we don't see is how much of it comes from by-catch, or poorly managed farms with substantial environmental impacts. The ones used in the video are ASC certified, it's not perfect but it's a step better than those not having any certification. We try to strike a balance by eating them only occasionally.
- Pine nuts provide healthy fats.
- The herb paste in this recipe is multi-purpose, to use as a marinade and an emulsified salad dressing with extra virgin olive oil.
- High on lean protein, calcium, and potassium.
INGREDIENTS
½ Tbsp high smoke-point oil (i.e. coconut / avocado oil)
6 leaves Thai basil, picked, rinsed and dried
300g ASC certified prawns, rinsed, dried
15g pine nuts (preferably activated)
2 cups organic salad greens
¼ cup extra virgin olive oil
Himalayan pink salt, to taste
PRAWN MARINADE
2 pcs shallot, minced
2 pcs kaffir lime leaves, finely chopped
2pc lemongrass, minced
10g galangal, rough chopped
1pc lime, juiced
1 Tbsp sugar-free fish sauce
2 tsp coconut sugar
1-2pc red eye chili (optional, as desired)
Tip: for a quick mince, combine aromatics in a mini food processor to grind.
DIRECTIONS
Devein prawns, rinse well and pat dry, set aside.
Prepare all the ingredients in marinade and combine well. Set aside a third of the marinade for salad dressing. Add prawns to the remaining two thirds of the marinade for 15minutes.
Rinse salad greens and spin dry.
Add the reserved third of marinade into a blender and emulsify with extra virgin olive oil. Set aside.
Heat up a pan at medium-high heat, add oil of choice. Once hot and shimmering, add basil leaves and let crisp, then turn. About 1 minute each side. Set aside and add a dash of salt.
The oil in the pan should still be hot enough, add prawns one-by-one to sear in a single layer. Listen for a good sizzle to confirm the oil is hot enough. When one side is cooked (about 1.5-2mins), flip and cook for 30 seconds. Add the remaining prawn marinade and let it reduce to a syrupy coating, about 2-3 minutes.
Heat up another pan to medium, add pine nuts to toast until fragrant.
Once the sauce is reduced, the prawns are ready to be plated.
Garnish with toasted pine nuts and crispy basil leaves.
Toss salad with reserved dressing at time of serving.
Enjoy!
