Prawn with chilies, limes and garlic, or Kung manao

Sweet, sour and spicy, this prawn dish is made in no time, with ingredients available worldwide. Ready to start ?

Will serve 4 persons

400 g prawns (or shrimps) peeled and deveined

100 g vegetable stock

4 cloves garlic, chopped

4 small fresh chilies (2 red and 2 green ones)

4 small shallots, sliced

2 tablespoons fish sauce

4 tablespoons lime juice

1 teaspoon coconut sugar

Garnish : pineapple, cherry tomatoes, cucumber, coriander.

Poach the prawns in the stock, on very low heat until they turn pink. Drain and reserve the stock.

Mix together prawns, garlic, chilies, shallots, fish sauce, lime juice and sugar + 4 tablespoons of the reserved stock.

Pour on a serving plate, garnished with pineapple, tomatoes, cucumber and coriander. Serve with rice noodles.

Tip : with 4 small chilies (1 chili/person), the salad is quite hot according to westerners standards. If you can't cope with small chilies, use the large ones who are fragrant but not hot.