Yam Goong

Ingredients
120 g pineapple, diced
5 large tiger prawns, blanched or grilled
1/2 tbsp ground dried prawns
1/2 tbsp ground roasted peanuts, unsalted
1/2 tbsp dessicated coconut
2 tbsp coriander, lightly chopped
ground roasted peanuts, unsalted, for garnish (optional)

Blue Elephant Thai Premium Cooking Set
tamarind dressing
tom yam paste
fish sauce

For the salad dressing
2 garlic cloves, crushed
2 dried bird’s eye chilli
1/2 tbsp tom yam paste
1 tbsp tamarind dressing
1 tbsp fish sauce
1/2 tbsp lime juice

Method
Toast the dessicated coconut in a dry pan on a low heat until golden and fragrant. Let cool and reserve for later use.
Pound the garlic and and bird’s eye chilli into a rough paste in a mortar.
Add the paste to a mixing bowl, then add the tom yam paste, tamarind dressing, fish sauce and lime juice.
Add the pineapple, and mix lightly.
Mix in the cooked prawns, dried shrimps, roasted peanuts, roasted coconut and coriander.
Arrange some salad leaves on a serving dish and place the pineapple salad on top.
Garnish with coriander.
Place on a serving dish.