King Prawn and Som Tum Salad

I have put my twist on this traditional Thai Som Tum salad because I lead quite a busy life. I tend to serve it with some steamed brown rice so I can eat it as a complete meal. Whereas in Thailand, this light and healthy dish is consumed with a selection of stir-fried meats and rice or noodles.

prawn som tum

Recipe for 2 people:
100g of green beans
12 cherry or plum tomatoes
12 king prawns
1 large carrot
2-3 birds eye chillies
1 tbsp fish sauce
2 tsp granulated sugar
1 clove of garlic
1 tsp of vegetable oil
Optional ingredient 4 tbsp of salted peanuts

Method:

Pan fry the prawns with the vegetable oil on a medium to high heat.

Set aside and peel the carrots using the special peeler (pictured below) or hand mandoline.

Finely chop the garlic and 2 – 3 birds eye chillies (1 for very mild palates).

Pound the garlic and chilli using a pestle and mortar. Add the fish sauce, lime juice and granulated sugar.

Top and tail the green beans and quarter the tomatoes.

In a large bowl, combine all the ingredients and sprinkle on the peanuts after you have plated the salad.

hand mandoline

I really hope you enjoy this version of a Thai Som Tum salad with King Prawns. Please let me know if you do and check out how I made it in my latest YouTube video. I would love it if you would subscribe to my channel. It is really quick and easy and it is 100 per cent free too. Bx

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Fried Sea Bass and Mango Salad

I love Sea Bass and think this zesty and spicy mango salad goes perfectly with the fish when it is fried until golden and crispy. I like to serve it with black rice. (To make it I pop 1/2 cup of black rice and 1/2 cup of jasmine rice in my rice cooker with 1 and 1/2 cup of water.)

Sea bass mango salad

Recipe for 2 people:
1-2 whole sea bassĀ (1/2 a fish per person for a lighter meal)
1 ripe mango
1-2 birds eye chillies (1/2 a chilli for a mild taste)
1 tbsp fish sauce
2 tsp granulated sugar
1 clove of garlic
A large handful of coriander
Vegetable oil for frying
A pinch of salt for extra crispy fish

Method:

Score three lines on to each side of the Sea Bass and fry in a saucepan or frying pan of vegetable oil on a medium to high heat. Add a sprinkle of salt to the oil for extra crispy fish.

After a few minutes turn the fish and cook the other side.

When both sides are golden and crispy, set on a couple of sheets of kitchen roll to absorb any oil that seeps out.

Using the special peeler (pictured below) peel the mango as close to the pip as possible. If you don’t have a similar peeler, cut the mango in to thin slices.

Finely chop the garlic and birds eye chilli(es).

Pound the garlic and chilli using a pestle and mortar. Add the fish sauce, lime juice and granulated sugar.

Sprinkle on the coriander on top of the mango, add the dressing and serve with the fish and rice.

hand mandoline

I really hope you enjoyed my Fried Sea Bass and Mango salad. Please let me know if you do and check out how I made it in my latest YouTube video. I would love it if you would subscribe to my channel. It is really quick and easy and it is 100 per cent free too. Bx