Prawn and pineapple salad

1. 1

   In a high-speed blender, blitz together the chillies, lemongrass, garlic, ginger and oil until it forms a lumpy paste.

2. 2

   Place a pan over a medium heat and cook out the paste for around 5-10 minutes until a layer of vibrant red oil forms on the top - it will look split, but that’s perfect! Turn the heat down to low.

3. 3

   Add the lime leaves, then the palm sugar, soy sauce, fish sauce and lime juice, all to taste.

4. 4

   When you’re happy with the flavour balance, add in the prawns and cook for 3-4 minutes, until pink and cooked through. Add in the pineapple and cabbage, then remove from the heat and mix well. Serve in the pineapple shell, if you like!

1 serving ≈ 238 g

Nutrition values are estimates. - means data is unavailable.