Enjoy these delicious sambal prawns as a starter for your dinner party. The dish can be adjusted to your spice level by removing the seeds from the chillies
- Serves: 6 persons
- 2lemongrass stalks
- 4red thai chillies (seeds removed if you don't like it too hot), roughly chopped
- 1long shallot, peeled and roughly chopped
- 10g ginger, peeled and chopped
- 2garlic cloves
- 2tbsp vegetable oil
- 1tbsp fish sauce
- 1tbsp palm sugar or soft light brown sugar
- 1lime, zested and juiced
- 450g mussels, cleaned and debearded
- small handful of finely chopped coriander
- lime wedges
Step 1Remove the tough outer leaves of the lemongrass stalks, then slice off 3cm from the bottom and 2cm from the top, and discard. This should leave about 9cm of lemongrass to very finely chop. Put in a mini food processor along with the chillies, shallot, ginger and garlic, plus 2 tbsp of water and a little seasoning. Blitz until it forms a paste.
Step 2Put the oil in a large, deep, lidded frying pan over a medium heat. Once hot, cook the paste for 2-3 mins or until fragrant. Add the fish sauce and sugar, and cook for a further 2-3 mins or until the sugar has melted.
Step 3Add the lime juice and mussels, stir through, then cover, reduce the heat to very low and cook for 5 mins until the mussels are fully opened – discard any that haven’t. Stir through the lime zest and serve immediately, garnished with the coriander and lime wedges to squeeze over.