Nahm Jim Dressing:

• 4 Garlic Cloves

• 5 Bird's Eye Chillies

• Course Sea Salt

• 1 tbsp Thai Taste Palm Sugar

• 2 Limes

• 2 Mandarin

• 3 tbsp Thai Taste Fish Sauce

• 1 tbsp Thai Taste Tamarind Paste

Salad:

• 150g King Prawns

• 1 bunch Coriander Leaves

• 1 bunch Fresh Mint

• 1 Pomelo

• 1 Green Mango or Granny Smith Apple

• 1 Sliced Ginger Root

Nahm Jim Dressing:

Step 1

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.

Step 2

Add in the bird's eye chillies and some coarse sea salt to act as an abrasive.

Step 3

Next, add some palm sugar, then the juice of the limes and mandarins.

Step 4

Add fish sauce and tamarind paste. Keep mixing in the pestle and mortar until it is all combined.

Step 5

Now taste (if too sweet add more chillies and if too spicy add more palm sugar)

Salad:

Step 1

In bowl, we will start to ceviche the prawns. Slice the King prawns in half (this will make the ceviche process quicker!)

Step 2

Place the halved prawns in a bowl and pour over half of the Nahm Jim Dressing. The prawns are cooked when they go opaque (should be around 3 mins).

Step 3

In another bowl add the Pomelo, Sliced ginger, coriander, mint, king prawns and pour over the remaining Nahm Jim dressing Garnish with fresh chillies and some wheels of mandarin.