A fragrant and spicy dish, the delicate flavours of the prawns combine perfectly with the fresh lemongrass and chillies.

INGREDIENTS (serves 2 people)
- 10 fresh prawns (peeled)
- 4 stems of fresh lemongrass (finely chopped)
- 2 fresh red chillies (finely sliced)
- 5 cloves of garlic (finely sliced)
- 3 kaffir lime leaves (chopped)
- 1.5 tablespoon fish sauce
- 3 teaspoon sugar
- 0.5 teaspoon Knorr flavouring
- 1 tablespoon lime juice

GARNISH
- Fresh mint leaves
- 1 fresh red chilli (sliced lengthwise)
- Lettuce leaves

PREPARATION
- Mix together the fish sauce, sugar, Knorr flavouring and lime juice. Stir well and leave to sit for 5 minutes.
- Bring a pot of water to boil then remove from the heat and add the prawns. Let the prawns sit in the hot water for one minute.
- Add the garlic, chillies, lemongrass, kaffir leaves, the cooked prawns to the sauce. Mix well to ensure the prawns are evenly coated.
- Serve on a bed of lettuce and garnish with mint leaves and sliced red chillies.
NOTE: for a less spicy dish remove the seeds from the red chillies.

Brought to you courtesy of Bojangles Restaurant, 269 The Riverside (next to ANZ Royal Bank), Phnom Penh, Cambodia.