Som tam with grilled prawns
Carrot and cucumber matchsticks bruised in a bowl with garlic, chilli and green beans, then dressed with fish sauce, lime and brown sugar: the crunch of the Thai street salad from ingredients every UK shop sells. Grilled king prawns and steamed jasmine rice turn a sharp, hot salad into a full plate.
- Prep
- 25 minutes
- Cook
- No cooking
- Makes
- 4 portions
- Difficulty
- Medium
In one portion
These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.
To see how one portion fits your day, work out your daily calories and protein.
- Calories
- 517kcal
- Protein
- 29g
- Carbs
- 81g
- Fat
- 8g
Where the calories come from
- Protein 23%
- Carbs 63%
- Fat 14%
- Fibre
- 5 g
- Sugar
- 20.9 g
- Salt
- 5.32 g
What it costs at Tesco
Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.
£3.83a portion
We base this on how much of each product the recipe uses. Half a pack costs half the price.
We last updated these Tesco prices on .
Ingredients
- 300g carrot, peeled and cut into fine matchsticks
- 300g cucumber, deseeded and cut into fine matchsticks
- 2 cloves of garlic
- 1 Thai chilli
- 110g green beans, cut into 2.5cm pieces
- 150g cherry tomato, halved
- 3 tbsp brown sugar
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 3 tbsp water
- 35g roasted peanuts
- 300g jasmine rice, to serve
- 480g king prawns, peeled and deveined
- 1 tsp vegetable oil
Method
Rinse the jasmine rice until the water runs clear, then steam or simmer it until tender. Keep it warm to serve alongside.
Toss the king prawns with the vegetable oil and a pinch of salt, then grill or sear them over a high heat for 2-3 minutes a side, until pink and lightly charred. Set aside to cool a little.
Peel the carrot and cut it into fine matchsticks. Halve the cucumber lengthways, scrape out the seeds with a small spoon and cut it into matchsticks too. Set both aside.
Mash the garlic and Thai chilli together in a large bowl, using a pestle or the end of a rolling pin, until they break down into a rough paste.
Add the green beans to the same bowl and bruise them lightly. Add the cherry tomatoes and the carrot and cucumber.
Make the dressing: stir the brown sugar, fish sauce, lime juice and water together in a small bowl until the sugar dissolves.
Pour the dressing over the salad and toss, pressing and turning for about 1 minute so the carrot and cucumber soften and take on the dressing.
Scatter over the roasted peanuts, top with the grilled prawns and serve straight away, with the rice alongside.
Adapted from Feasting at Home
