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Prawns with Green Chilli Nahm Jim on Betel Leaves


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Ingredients

Prawns with Green Chilli Nahm Jim on Betel Leaves

Nahm Jim Dressing

  • 0.5 bunches Fresh coriander root, scraped and clean
  • 3 long green chillies, seeds removed if preferred
  • 3 cloves garlic
  • 1.5 tablespoons caster sugar
  • 70 grams fish sauce
  • 125 grams lime juice

Prawns

  • 20 grams cooking oil
  • 1 cloves garlic
  • 250 grams Medium Raw Prawns, peeled, deveined and roughly chopped , 1cm

Garnish

  • 10 Betel Leaves, cleaned and pat dried with paper towel
  • 1 green chilli, deseeded and thinly sliced
  • 10 stalk coriander, leaves only
  • 6
    15min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
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Recipe's preparation

    Nahm Jim Dressing
  1. Place coriander roots, green chillies and garlic into mixing bowl and chop 5 sec / speed 7. Scrape down sides of mixing bowl.
  2. Add fish sauce, caster sugar and lime juice. Mix 10 secs / speed 5. It will be chunky still, rather than finely blended, which is what you want for bursts of flavour. Set aside into a small bowl. Clean and dry mixing bowl.
  3. Prawns
  4. Place oil and garlic into mixing bowl, without measuring cup, and heat 2 min/ Varoma/ Gentle stir setting. Scrape down sides of mixing bowl.
  5. Slow CookingAdd prawns, making sure that they are evenly distributed in mixing bowl. Place mixing bowl lid, remove MC and place simmering basket on top. Cook 5 min/ Varoma/ sp2. Remove prawns from mixing bowl and into a larger bowl, straining off any excess oil. Pour several tbls of the reserved Nahm Jim over the prawns, enough to cover them and let sit for 2 minutes.
  6. To assemble, place Betel leaves on a platter and top with a heaped tbl of the prawns, along with some of the dressing onto each leaf. Garnish with sliced green chilli and coriander leaves.

    This is to be eaten with your hands and can get a little messy to eat, but so delicious! Hope you enjoy!
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Tip

In Thai cooking, Betel Leaves are often eaten fresh like in this recipe, shredded in salads or thrown into stir fries. In Vietnamese kitchens, they are mostly used as little wraps for beef and lemongrass fillings, skewered and grilled over charcoal. You can find fresh Betel Leaves in most Asian grocery stores, although it can be seasonal, sold as a bunch or per kg. The flavour and aroma is slightly peppery and fresh.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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