Marinated prawn salad with grated coconut | pla gung mapraow krut

The best prawns to use in this salad are small ones; larger ones can be used, but they should be sliced or chopped beforehand so that they cure quickly in the marinade without breaking down. The marinade should be quite pungent, as it will be countered by the rich and cooling grated coconut.

• 15 small uncooked prawns (shrimp), peeled and cleaned – about 100 g (3 oz) in all
• Large pinch of palm sugar
• 1 tablespoon fish sauce 
• 1 cup grated coconut 
• 4 red shallots, sliced
• 2 stalks lemongrass, finely sliced
• Handful of mixed mint and coriander leaves
• 3 kaffir lime leaves, finely shredded 
• 1 tablespoon julienned long red chilli 

For the marinade

• 1 garlic clove, peeled
• Large pinch of salt
• 2-5 bird's eye chillies (scuds)
• 4 tablespoons kaffir lime juice, or regular lime juice perfumed with a little mandarin juice 

To make the marinade, pound together the garlic, salt and chillies using a pestle and mortar until you have a fine paste. Transfer to a large bowl and stir in the lime juice. Add prawns and knead vigorously for several minutes. Leave for a further few minutes until the prawns have ‘cured’. Add palm sugar and fish sauce; the marinade should now taste sour, salty, hot and sweet. Work in the coconut. Add remaining ingredients, reserving a little shredded lime leaf and red chilli to garnish.

Serve with: 

• Raw vegetables, especially young ginger and cucumber
• Sprigs of Thai basil, mint and coriander 
• Fish cakes

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