Damien Jones’ Cured Crystal Bay Prawns with Lemongrass, Chilli & Mint

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About this Recipe

By: Sheridan Rogers

“This is a beautiful summer salad which will delight as an appetiser or entrée, or for lunch on a hot day enjoyed with a German Riesling,” says Damien Jones. “It is easy to prepare, fresh and aromatic but also a bit spicy! When mixing the dressing be sure to taste it along the way to ensure the perfect balance of flavours. It should taste equally sour and salty – if it’s too sour add more soy sauce. Too salty? Add more lime and/or sugar to your taste.”  Damien also makes a version of this salad with swordfish.

• fresh lime juice 1 tablespoon
• mandarin juice 1 tablespoon
• green chilli 1 small, hot, finely sliced
• light soy sauce 2 tablespoons (Healthy Boy is best)
• white sugar a pinch

• sashimi grade prawns 6 super fresh, preferably from Crystal Bay, cleaned and with heads removed
• shallot 1 large, finely sliced
• lemongrass 1 large stick, outside layers removed plus 1cm at end, finely sliced
• kaffir lime leaves 10, finely sliced (easier if you stack them on top of each other and tightly roll them before slicing finely)
• fresh mint leaves a handful, picked washed and dried (either with paper towel or salad spinner
• fresh corianer leaves a handful, picked washed and dried (either with paper towel or salad spinner
• long red chilli 1/2, deseeded and finely sliced
• long green chilli 1/2, deseeded and finely sliced