RECIPE: Prawns with Herb Sauce and Coconut Cream

RECIPE: Prawns with Herb Sauce and Coconut Cream

By David Thompson of Nahm

Brought to you by:  
Foodie  Foodie Your Guide to Good Taste  on 30 Jun '16

Renowned for receiving the first ever Michelin-star for Thai cuisine, chef David Thompson of Nahm shows us how to create our own award-winning Thai temptation at home:

Serves: 10

Prep time: 25 mins

Cooking time: 10 mins



  • 1½ cups palm sugar
  • 1 cup lime juice
  • 1½ cups mandarin juice
  • A sizeable pinch of galangal powder
  • A delicate pinch of mandarin powder
  • A large pinch of toasted chilli powder
  • 2 tbsp deep-fried garlic
  • 2-4 tbsp fish sauce


  • 1 cup Thai garlic, sliced
  • 1 cup red shallots, sliced
  • ½ cup wild ginger, grated
  • 1 cup young ginger, grated
  • 1 cup green mango, finely sliced
  • 1 cup pineapple, sliced
  • ½ cup star fruit, sliced
  • 1 cup sour leaves, chopped
  • 1 cup Asian (Thai) basil leaves
  • 2 tbsp mandarin zest


  • 40 cleaned prawns, blanched
  • 2 cups coconut cream
  • Coarse dried prawns, to garnish


  1. Combine all the ingredients for the sauce and stir until the sugars have dissolved.
  2. Prepare all the herbs and blanch the cleaned prawns. Combine all of the above and mix in the coconut cream.
  3. Serve sprinkled with dried prawns.



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