Nam Jim is a traditional Thai dressing that is hot, sour and tangy. Try it over rare seared beef with sesame seeds - absolutely stunning.
1. For the Nam Jim - In a large pestle and mortar, crush the garlic with the salt, add the coriander and chillies and roughly pound. Stir in the sugar, fish sauce, lime juice and finely chopped shallots.
2. For the salad - Cook the egg noodles as per the packet instructions, it's usually simmer for 10 minutes until tender.
3. Cut the carrots into quarters lengthways then using a sharp knife, a food processor attachment or a mandolin slice the carrot as thinly as possible, so you have long thin slivers of carrot. Do the same with the cabbage.
4. Toss all the ingredients together in a large bowl.
5. For more flavour gently toast your sesame seeds in a dry pan over a medium heat until they are golden. This releases lots more flavour than adding them un-toasted.
6. For the tempura batter Beat an egg in a bowl. Add ice water in the bowl - be sure to use very cold water. Add sifted flour in the bowl and mix lightly. Be careful not to overmix the batter. Coat the prawns in flour then into batter and fry in vegetable oil until golden.
For the tempura batter and prawns:
1 cup cold water
150g plain flour
10g baking powder
Dozen large king or tiger prawns, shelled but with tails on
For the Nam Jim:
2 tbsp fish sauce
3 tbsp freshly-squeezed lime juice
2 garlic cloves
2 tbsp palm sugar
2-3 red shallots, or half a small red onion - chopped
3-4 bird's eye chillies, to taste
2 tbsp chopped coriander leaves, or 1 fresh root
Pinch of salt
For the salad:
1/2 small white cabbage
Small handful sugar snap peas
Small handful of beansprouts
1 sheet of medium egg noodles
2 tsp sesame oil
2 tsp sesame seeds
1 tsp honey
2 tsp soy sauce