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Sticky prawns and cured salmon with fragrant vegetables and crispy shallots
Fruit and vegetables
1
cucumber
, thinly sliced
1
fennel
bulb, core removed, thinly sliced
3
spring onions
, thinly sliced
1 bunch
Thai basil
, finely chopped
1 bunch
fresh coriander
, finely chopped
1 bunch fresh
mint
, finely chopped
2
limes
, juice only
2 green
chillies
, thinly sliced
1 banana
shallot
, thinly sliced
3
garlic
cloves, crushed
3 banana
shallots
, thinly sliced
1
red onion
, thinly sliced
1 red
chilli
, finely chopped
2
garlic
cloves, crushed
1
lime
, juice only
Tins, packets and jars
75g/2½oz
plain flour
Cooking ingredients
1 tbsp
caster sugar
2 tbsp Thai
fish sauce
vegetable oil
, for deep-frying
salt
2 tbsp
honey
2 tbsp light
soy sauce
Meat, fish and poultry
300g/10½oz sushi grade
salmon
6 large raw
prawns
, shells removed and butterflied
Other
1 tbsp fine salt
25g/1oz
palm sugar
1 tbsp groundnut oil
Back to recipe
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