Jamie Magazine
By Elspeth Meston
About the recipe
This tangy Thai-style dressing really livens up these meaty pan-fried prawns – it’s a great help-yourself dish which is big on flavour but requires minimal time and effort.
Recipe From
Jamie Magazine
By Elspeth Meston
sesame oil
20 raw peeled king prawns, tails left on, from sustainable sources
2 spring onions
NAM JIM DRESSING
2 limes
1 long green chilli
1 bunch of fresh coriander
4cm piece of ginger
2 tablespoons fish sauce
25g palm sugar
CRISPY NOODLES
sunflower oil, for frying
40g vermicelli rice noodles
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