• 1pc red pepper
  • 1pc green papper
  • 1pc zucchini
  • 1pc Carrot
  • 150g mungo bean sprouts
  • 1pc Onion
  • 80g Coriander
  • 50g Peanuts
  • 40-60ml Lime juice
  • 20g ginger fresh
  • 15g Garlic
  • 100g peanuts
  • 250ml Coconut milk
  • 20-35g red curry paste
  • 25g Palmsugar
  • 40g Fishsauce
  • Salt to taste
  • 12pc black tiger prawns (size 16/20)
  • some oil for frying

Mix all vegetable Juliennes, Onions, Garlic and Coriander together and marinate with1/2 of the lime juice.

Mix together the finely chopped nuts, ginger, coconut milk, fish sauce, curry paste, sugar and bring to a boil.

Boil for about 15 minutes then season to taste with lime juice and salt

Heat some oil to medium heat and fry the prawns until done , then place on a plate and arrange it with the vegetable salad now add the sauce and garnish with roasted chopped peanuts.


For decoration you can keep some coriander sprigs or cut some lime or lemon slices