Thai-Style Ming Prawn Larb Bowl

Prep Time: 6 mins | Cook Time: 4 mins | Serves: 3-4

Ingredients

• 500g Ming prawns, peeled and deveined

• Dressing

  • 4.5 tbsp fresh lime juice
  • 3 tbsp fish sauce
  • 1.5 tsp coconut sugar or palm sugar

• Aromatics

  • 3 red bird's eye chillies, sliced
  • 1.5 lemongrass stalk, finely sliced
  • 4.5 kaffir lime leaves, chiffonade
  • 7.5 shallots, thinly sliced
• 15 cherry tomatoes, halved
• 1.5 cucumber, half-moon sliced
• 15 fresh mint leaves
• 15 fresh Thai basil leaves
• Optional: 3 tbsp toasted rice powder

Instructions

1. Poach the prawns
   
2. Bring a small pot of water to a boil. Poach the Ming prawns for about 2 minutes until just cooked through. Drain and set aside to cool slightly.
3. Mix the dressing
   
4. In a large bowl, whisk together the dressing ingredients until sugar dissolves. Taste and adjust — it should be tangy, savoury, and slightly sweet.
5. Build the aromatics
   
6. Add the aromatic ingredients to the dressing. Toss to combine.
7. Toss together
   
8. Add warm prawns, cherry tomatoes, cucumber, mint leaves and basil leaves to the bowl. Toss gently to coat everything in the dressing.
9. Garnish and serve
   
Finish with a generous dusting of toasted rice powder (optional). Serve immediately.

Tips

• Toasted rice powder: Dry-toast uncooked jasmine rice in a pan until golden, then grind coarsely. It adds a nutty crunch without extra calories.
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Suggested Food Pairing