• 300 g (10 oz) raw tiger prawns, peeled, with tails intact, defrosted if frozen
  • 2 garlic cloves, sliced
  • 1 red chilli, deseeded and chopped
  • grated rind and juice of 1 lime
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled and chopped
  • 2 tablespoons rice wine
  • 2 tablespoons Thai fish sauce
  • 4 Savoy cabbage leaves
  • 1 tablespoon sesame oil
  • salt
  • mixed fresh herbs, such as coriander, mint and basil, to garnish

Rinse the prawns with cold water, drain and pat dry.

Mix the garlic, chilli, lime rind and juice, ginger, rice wine and fish sauce in a bowl. Add the prawns and toss well. Set aside.

Blanch the cabbage leaves in lightly salted boiling water for 30 seconds, then drain and refresh under cold water. Pat dry.

Arrange the cabbage leaves in a bamboo steamer and carefully spoon the prawns and their marinade on top of the leaves. Cover and steam for 2–3 minutes, until the prawns are pink.

Place the cabbage leaves and prawns on a serving dish. Heat the sesame oil in a small saucepan and pour it over them, then garnish with the herbs.

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