about 30 peeled and cooked large shrimp
3 limes, zest only, plus extra limes for garnish
2 large red mild chilies
250 ml/9fl oz mayonnaise
2-3 tsp Thai fish sauce
1-2 tsp wasabi paste
Green salad leaves
Gluten free pastry rescipe
Recipe adapted from Good Food Back
Place the shrimp in a bowl, add the lime zest and mix well. Cover with cling film and refrigerate.
Prepare the chilies. Use gloves if you can and be careful not to touch your face. Cut off the stalk, then cut in half lengthways.
Remove the seeds and pith (white part) with a sharp knife. Cut each half into very thin long strips. Add the strips to the prawns and mix well again. Cover and refrigerate.
Combine the mayonnaise with the fish sauce and wasabi paste. Taste and adjust seasoning if necessary.
To serve: pile the shrimp on a serving platter or dish and serve the mayonnaise in a separate dish. Garnish with quartered limes and salad.
Alternatively serve in gluten free tarts as shown using the gluten free pastry recipe.