Ceviche King Prawns in a Nahm Yum Dressing


Nahm Jim Dressing:

4x garlic cloves

5x birds eye chillies

Course sea salt

1 tbsp of TT Palm Sugar

2 x Limes

2x Mandarin

3 tbsp fish sauce

1 tbsp tamarind paste



150g King prawns

1x bunch Coriander leaves

1 x bunch Fresh mint

1 x Pomelo

1 x Green mango (or granny smith apple)

1 x Sliced ginger root

  1. First, prepare the Nahm Jim Dressing
  2. Using a pestle and mortar, bruise the garlic cloves one at a time garlic clove at time. If you also have coriander root you can add here.
  3. Add in 5x birds eye chillies
  4. Add some coarse sea salt to act as an abrasive
  5. Next, add some palm sugar
  6. Add the juice of two limes, mandarins
  7. Add fish sauce
  8. Add tamarind paste
  9. Keep mixing in the pestle and mortar until it is all combined
  10. Taste (if too sweet add more chillies and if too spicy add more palm sugar)

In another bowl, we will start to ceviche the prawns

  1. Slice the King prawns in half (this will make the ceviche process quicker!)
  2.  Place the halved prawns in a bowl and pure over half of the Nahm Jim Dressing. The prawns are cooked when they go opaque (should be around 3 mins)
  3. In another bowl add the Pomelo, Sliced ginger, coriander, mint, king prawns and pour over the remaining Nahm Jim dressing
  4. Garnish with fresh chillies and some wheels of mandarin
Handy tip

Substitute the prawns for in-season fruits and vegetables for a new and refreshing flavour each time!

Did you know

Lemongrass adds that sweet citrus scent and intense lemon flavour that we know and love about Thai food