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Spicy prawns with chilli jam, samphire salad and asparagus
Fruit and vegetables
6 red
chillies
, roasted, skins removed and finely chopped
3
garlic
cloves, sliced
1 tbsp finely sliced fresh root
ginger
2 banana
shallots
, peeled and thinly sliced
4
asparagus
spears, blanched and sliced
150g/5½oz
samphire
, picked and blanched
¼
green cabbage
, thinly sliced
4 tbsp chopped fresh
mint
4 tbsp chopped
fresh coriander
2 tbsp chopped fresh
Thai basil
4
spring onions
, chopped
2 green
chillies
, finely chopped
½
red onion
, finely chopped
3
garlic
cloves, minced
3
limes
, juice only
Tins, packets and jars
2 tbsp
tamarind
paste
1 tbsp
coconut cream
200g/7oz vermicelli
rice noodles
, cooked according to packet instructions, to serve
Cooking ingredients
1 tsp
sesame oil
400g/14oz
caster sugar
1 tbsp finely chopped
cashew
nuts, toasted
Thai
fish sauce
, to taste
Meat, fish and poultry
6 raw king
prawns
, peeled
Other
4 tbsp tom yum paste
4 kaffir
lime leaves
palm sugar
, to taste
Back to recipe
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