Recipe Submitted By:

Miang Goong Tod

Time Preperation:00:30

The flavours in this dish are amazing. Do not be fooled by the big list of ingredients, this is quite simple to make


500g green prawns cleaned
2 stalks lemongrass finally sliced
5 hot chillies sliced
1/4 cup shallot or Spanish onion diced
1/4 cup fresh ginger diced
1/4 cup lime, diced skin on
1/4 cup dried shrimp fried
1/4 cup cashew nit or peanut fried
Flour for dusting
betel leaves or lettuce
Oil for deep fry

Miang sauce ingredients
1/2 cup palm sugar
3 tbsp fish sauce
3 tbsp water
2 stalks of lemongrass finely chopped white part only
2 tbsp shallot, finely sliced
2 tbsp galangal, finely sliced
2 tsp shrimp paste
1/4 cup dried shrimp pound
1/4 cup coconut, finely chopped and roasted


In a mortar and pestle pound the lemongrass, shallot and galangal together into a paste

Add in shrimp paste and pound well together and set aside

In a saucepan over a low heat mix palm sugar, water and fish sauce and bring to a boil. Wait until the sugar is dissolved and the sauce has thickened

Add in the paste and mix well, then add in roasted coconut and dried shrimp

Mix all the mixture and let it boil until the sauce is thick for 5 minutes

lightly dust prawns with flour

In a wok over a medium to low heat place in the cashew nuts and turn. Cashew nuts are cooked when they turn golden brown. take off heat and drain with paper

Fry dried shrimp for 2 minutes, take off heat and drain with paper towels

Turn the heat over to medium to high. When heated deep fry the prawns until prawns turn golden brown.

To Finish
Serve on betel leaves by putting sliced lemon grass, diced ginger, diced shallot, diced lime, dried shrimp, cashew nut, deep fried prawn and top with sauce

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