Method:
Using a pestle and mortar, spice grinder or food processor, crush all the dressing ingredients, except for the lime and fish sauce, together until you have a thick paste. Season with salt, then squeeze in the lime juice and stir in the fish sauce. You want it to be the consistency of double cream, so add a dash of water if it’s too thick.
Wash the vegetables and slice them all (except the peas!) very finely. Place in a bowl, scatter over the brown shrimps and toss with the dressing. Have a taste and add a little extra salt or lime juice if necessary. Sprinkle with a few coriander leaves, then serve.
Dressing
1/2 garlic clove
1/2 thumb ginger, peeled
4 anchovy fillets
1 stick of lemongrass, bottom 1cm removed and peeled to the soft core
1/2 red chilli, deseeded
Roots or stems of 1/2 bunch of coriander
100g hazelnuts, peeled
Juice of 3 limes, plus extra to taste
1 tsp fish sauce
Salad
2 courgettes
1/2 bunch of asparagus
2 handfuls of mange tout
2 handfuls of green beans
2 handfuls of fresh peas
90g Morecombe Bay Shrimps
Coriander leaves, to serve
