Sticky prawns and cured salmon with fragrant vegetables and crispy shallots

Preparation time
1-2 hours

Cooking time
10 to 30 mins

Serves
Serves 4

By Matt Tebbutt

Ingredients

For the salmon

  • 1 tbsp fine salt
  • 1 tbsp caster sugar
  • 300g/10½oz sushi grade salmon

For the salad

  • 1 cucumber, thinly sliced
  • 1 fennel bulb, core removed, thinly sliced
  • 3 spring onions, thinly sliced
  • 1 bunch Thai basil, finely chopped
  • 1 bunch fresh coriander, finely chopped
  • 1 bunch fresh mint, finely chopped
  • 2 limes, juice only
  • 2 green chillies, thinly sliced
  • 1 banana shallot, thinly sliced
  • 2 tbsp Thai fish sauce
  • 25g/1oz palm sugar
  • 3 garlic cloves, crushed

For the crispy shallots

  • 3 banana shallots, thinly sliced
  • vegetable oil, for deep-frying
  • 75g/2½oz plain flour
  • salt

For the prawns

  • 1 tbsp groundnut oil
  • 6 large raw prawns, shells removed and butterflied
  • 1 red onion, thinly sliced
  • 1 red chilli, finely chopped
  • 2 garlic cloves, crushed
  • 2 tbsp honey
  • 2 tbsp light soy sauce
  • 1 lime, juice only