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1
Bring the stock or water to just below a simmer — small bubbles should rise without breaking the surface — so the prawns poach gently and the flesh firms evenly rather than seizing and toughening at the edges. Add the shell-on prawns and poach for 90 seconds exactly. The prawns are done when the shells are fully pink and the flesh has just turned opaque at the thickest point, with no grey translucency remaining; remove them immediately and peel while still hot.
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2
While the prawns poach, combine the lime juice, fish sauce, and nam prik pao in a mixing bowl large enough to hold the finished salad, stirring until the paste is fully dissolved so its smokiness and sweetness spread evenly through the dressing rather than sitting in pockets. Taste: the dressing must be simultaneously sharp, salty, and hot — adjust lime or fish sauce accordingly.
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3
Add the lemongrass rings, shallots, kaffir lime chiffonade, galangal julienne, and sliced chillies to the dressing. This is where the dish lives or dies: add the peeled prawns within one minute of peeling and toss immediately, so their residual heat briefly opens the raw aromatics and drives the citrus-camphor and floral notes into the dressing without cooking them flat.
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4
Add the mint leaves and sawtooth coriander, then toss once more, gently, so the herbs stay whole and upright rather than bruising and collapsing under their own moisture. The finished salad should appear more herb than prawn — the green volume of the herbs must visually dominate the bowl.
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5
Transfer immediately to a serving plate and serve at once. The salad holds its texture and warmth for no more than a few minutes before the herbs wilt and the prawns cool past the point of integration.