Nam jim king prawns

Serves: 4 | Preparation Time: 20 min


Nam jim

  • 8 King Prawns (for a starter or go for as many as you like for a main)
  • 1 clove garlic
  • 2 tablespoons of coriander - root and stem
  • 1 red chilli
  • 1 tablespoon palm sugar
  • 3 tablespoons fish sauce
  • 125ml lime juice
  • 1/2 red onion finely sliced
  • 1/2 tsp sea salt

Paw Paw Salad

  • 3 cups of julienned paw paw
  • 100grams of blanched green beans
  • ¼ small red onion, sliced
  • ¼ cup of mint leaves
  • ¼ cup coriander leaves
  • 300 grams of smoked trout


Cook prawns in pan and toss through Nam jim while hot, this will help release the flavours and par cook some of the stronger aromatics. I personally like to make the Namjim ahead of time to allow the salt to cure the garlic a little.

To make nam jim: Pound chillies, coriander root, garlic, palm sugar, fish sauce and lime juice in mortar. Toss through the sliced onion.

Mix the Nam jim through the salad before serving.

Pork Medallions with Papaya Salsa

Serves: 4 | Preparation Time: 10 min


  • 1 pork fillet
  • 1 lime & zest grated
  • 1 Tsp chilli flakes
  • 1 cup coriander
  • 1 Tsp good red wine vinager
  • 2 Tbsp good olive oil
  • half Unit spanish onion
  • 1 papaya


Cut your fillet into medallions.

Combine the chili and lime rind with 1 teaspoon of sea salt, then rub over the pork.

Heat a chargrill pan or barbecue on high, add pork medallions, then reduce heat to medium. Cook pork for 3 minutes each side for medium, or until cooked to your liking. Transfer to a warm plate and cover loosely with foil to rest while you make the salsa.

Finely slice the onion and sprinkle with a good half tea spoon of salt, mix to coat and set aside. (The salt will neutralize the acid leaving the flavour with out the aftertaste).

For the salsa, combine the lime juice with remaining ingredients and season to taste with sea salt and freshly ground black pepper. Serve the pork topped with salsa.