Ingredients :-
2 ripe mangoes (peeled, diced)
1 small ripe payaya (peeled, diced)
2 teaspoons lemon zest or orange zest
1 stalk lemon grass or serai (cut into rings)
5g mint leaves (finely shredded)
5g coriander leaves (finely shredded)
1 rib celery (diced small)
300g medium-sized prawns (shelled, keep tails intact, blanched till cooked)
For coconut milk sauce :-
3 tablespoons fish sauce
1 tablespoon lime juice
2 tablespoons assam solution (1 teaspoon assam pulp mixed with 2 tabelspoons water, discard seeds)
2 tablespoons gula Melaka (pounded)
200ml concentrated coconut milk
2 teaspoons Thai chilli paste (see picture of Mae pranom brand)
1. In a small pot, bring fish sauce, lime juice, assam solution and gula Melaka to a gentle heat over a low flame until sugar is dissolved. Add in coconut milk and Thai chilli paste. Let it heat through but do not bring it to a boil. Cook solution.
2. Place prawns, lemon grass and zest in a mixing bowl. Drizzle in some no.(1) to mix.
3. Top diced fruits into glasses. Add celery, no.(2). Top in extra cooled solution of no.(1), mint leaves and coriander leaves.
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