Thai Prawn Salad

makes 2-4 servings

WHAT YOU NEED - SALAD

• 500 grams prawns, cooked and peeled
• 100 grams mixed lettuce leaves
• 2 Lebanese cucumbers or 1 continental cucumber, sliced
• 1 punnet (200 grams) baby tomatoes, halved
• 1/2 bunch mint, leaves picked
• 1/2 bunch coriander, leaves picked
• 3 spring onions (white part only), sliced thinly
• 4 tablespoons roasted and roughly chopped peanuts (optional)
• 2 tablespoons fried shallots (from Asian grocer)

WHAT YOU NEED - DRESSING

• 1.5 tablespoons fish sauce
• 1.5 tablespoons grated palm sugar or brown sugar
• 1.5 tablespoons rice wine vinegar
• 1 garlic clove, minced or smashed with a mortar and pestle
• 1 lemongrass stalk (white part only), sliced finely or smashed with a mortar and pestle
• 3 tablespoons lime juice (juice of 1 fresh lime)
• 1 Birds Eye chilli, chopped finely

HOW TO PREPARE

1. Combine all salad ingredients in a large serving bowl.
2. Combine all salad ingredients in a small cup and stir briskly to combine.
3. Add dressing to salad and mix to combine.
4. Serve immediately.