This recipe was provided to us by Robyn Richards
Dear Don,
This recipe was given to me after attending a cooking class at a restaurant in Coolum called Spirit House.
Regards,
Robyn Richards
250 grns cooked prawns peeled and deveined
250 grns squid cleaned and sliced
1 cup shredded green pawpaw
6 golden shallots, finely sliced
1 tablespoon finely chopped lemon grass
1 tablespoon finely shredded kaffir lime leaf
1/4 cup of coriander leaves
1/4 cup mint leaves
1/4 cup hot and sour dressing
2 tablespoons roasted and crushed peanuts
2 tablespoons crispy shallots
Bring large pot of salted water to boil, blanch squid for 30 seconds. Remove and cool.
In a large bowl, toss seafood with pawpaw, golden shallots, coriander, mint leaves, Iemongrass, kaffir lime leaves and hot
and sour dressing
Transfer to serving plate and sprinkle with peanuts and crispy shallots.
4 red chillies
8 cloves of garlic, chopped
4 tablespoons fish sauce,-to taste of 8 tablespoons of fresh lime juice
4 teaspoons palm sugar, to taste
Pound the chopped chillies and garlic together until forming a paste texture. Transfer to a bowl, add the fish sauce, lime juice and sugar to taste. Stir well to mix. Adjust the flavours so that the sauce is equally salty and sour with a light touch of sweet.
Allow the sauce to sit for at least 15 minutes before using, to allow the flavours to merge.