Friday, June 24, 2011

Needle Mushroom & Prawn Salad (Yum Hed Khem)

Thai Translation – Yum = Spicy Salad, Hed Khem = Needle Mushroom, Goong = Prawn

Spicy, sour and sweet, this Thai salad is a perfect example of the flavours of Thai salads. Made with needle mushrooms (also known as enoki mushrooms), limes, prawns and chilli, it is perfect for a summers day. You can make this salad without prawns or substitute the prawn for minced pork or chicken for a different flavour.

Cooking Time – 5 minutes
Preparation Time – 10 minutes

Serves 4

200g green prawns
1 packet needle mushrooms/enoki mushrooms
1 medium onion
1 medium tomato
1 lime
3-6 chillis (depending on own preference for spice)
2 shallots
2 stems chinese celery (or italian pasley)
1 tbsp fish sauce
2 tsp palm sugar or brown sugar

  1. Remove the heads, shells and tails from the prawns and de-vein. Chop the onion and tomato into bite sized pieces and finely dice the chilli, shallots and chinese celery.
  2. Heat some water in a saucepan and cook the prawns for 1-2 minutes, or until they change colour and are cooked through. Remove from water and set aside. Quickly cook the mushrooms in the same water for 30 seconds and add to the bowl with the prawns. Keep 1-2 tbsp water that the prawns and the mushrooms were cooked in.
  3. To the saucepan add the juice from the lime, fish sauce, chilli and sugar. Mix well and season to taste.
  4. Add the shallots, chinese celery, onion and tomato and mix well to combine. Add the prawns and mushrooms back into the mix and combine well before serving.

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