Peanut Nah Jim Prawn Salad and Peanut Brittle

Kay-Lene Tan & Adam D'Sylva

Ingredients:

Peanut-Sesame Brittle

  • 30g Water
  • 500g Sucrose
  • 60g White vinegar
  • 60g White sesame seeds
  • 560g Peanuts

Peanut Nam Jim

  • 200g cooked prawns
  • 2 long green chillies, roughly chopped
  • 2 garlic cloves, quartered
  • 2 green onions, roughly chopped
  • 2 tbsp lime juice
  • 2 tbsp peanuts
  • 1 tbsp Squid fish sauce
  • 1 tbsp grated palm sugar
  • 1/4 cup chopped fresh coriander leaves
  • 1 tbsp sesame seeds

Method:

Peanut-Sesame Brittle

  1. Lightly toast white sesame seeds, and peanuts. Mix together, and put everything flat onto a Silpat.
  2. Bring water, sucrose, and white vinegar to 150°c. Pour over white sesame seeds, and peanuts.
  3. Leave to cool completely.
  4. Smash into pieces with mortar, and pestle.

Peanut Nam Jim

  1. Place all ingredients in a food processor or blender. Process or blend until almost smooth.
  2. Toss with prawns and serve with extra peanuts, coriander & sesame seeds

Our friends at Wine Selectors suggest pairing this dish with a Pinot Gris.

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