Dressing
2 tablespoons fish sauce (nampla) 3 tablespoons juice of large green limes 6 bird’s-eye chilies (chili padi), pounded Juice of 2 pounded coriander roots
How to prepare
1. Wipe the mushrooms clean and cut in half of into bite-sized pieces if they are very large.
2. Blanch the mushrooms in a pot of boiling water for 5 to 10 seconds depending on the size of the pieces. Remove and drain well.
3. Place the prawns and mushrooms in a serving dish.
4. Rinse the coriander leaves and roots. Cut the roots off the stalks and pound (the roots) to a pulp.
5. Squeeze the juice onto the mushrooms and prawns. Stir in the lime juice, fish sauce, chilies and shallots and mix well.
6. Add the spring onions, coriander leaves and serve.
