Ingredients

• 10-12 large fresh shrimps (King prawns)
• ⅓ Cup sweet chili sauce
• 1 tbsp white sugar (or palm sugar)
• 2 tbsp fish sauce
• 1 whole fresh lime
• 1 or 2 chilies
• ½ 1 red bell pepper (Capsicum)
• ½ 1 yellow bell pepper (Capsicum)
• 1 large shallot
• 1 Clove of garlic
• 1 Kaffir lime leaf (Optional)
• ½ Half a cucumber
• 2 cups iceberg lettuce (crunch parts)
• ½ cup loose mint leaves
• ½ cup loose coriander leaves (Cilantro)
• ½ Vegetable oil

Steps

• Step 1

  Add the shrimp (Prawns) to a small bowl with the chili sweet sauce. Mix well, cover and refrigerate at least 15 minutes. The longer the better.

• Step 2

  In a small mixing bowl, add the sugar and fish sauce. Add the squeeze of one whole lime juice. Mix well until all the sugar has dissolved and set aside.

• Step 3

  Trim off ends of the chilies, split in half and scrape away all the seeds. Chop finely. Set aside.

• Step 4

  Slice lengthwise the cheeks of the bell peppers (capsicums) the slice into fine long strips. Set aside.

• Step 5

  Peel and slice the shallot lengthwise (finely).

• Step 6

  Remove stalk from kaffir lime leaf and slice into very fine strips width wise.

• Step 7

  Split the cucumber lengthwise and slice half of it on an angle for longer slices.

• Step 8

  Remove the core from the lettuce by picking it up with both hands and smashing the core towards the kitchen bench once or twice. The core should then be easily removed. Cut lettuce in half then cut a one inch (2cm) slice from the centre. (You want the crunchy part for texture) Cut into cubes and set aside.

• Step 9

  Add some vegetable in a frying pan (approx 2 tbsp) bring to high heat and cook your shrimps (prawns) approx 1 minute on each side or until they are nicely caramelized. Then set aside on a hot plate in a warm spot.

• Step 10

  Turn heat to very low, deglaze the pan with the sugar dressing. Scrape the bottom of the pan using a wooden spoon or similar and mix into the dressing. Add the garlic clove, minced to the dressing. Add 2 tbsp of vegetable oil, the chili, kaffir lime leaf and shallot. Mix well into the dressing.

• Step 11

  Add all the remaining vegetables along with the mint leaves and coriander leaves. Return the shrimps to the pan and toss or mix well so all ingredients are nicely coated in the dressing.

• Step 12

  Dress with scattered coriander (cilantro) leaves.

Little Tips

Do not over cook the vegetables, after all it is a salad, you want them just warm, raw and crunchy.

You can also add lemongrass and ginger for more traditional Thai flavours.