Thai Prawn Salad

This is all about the hot sweet spicy and sour flavors with lots of crunch. If you want to, you can serve the prawns hot by quickly frying them in a bit of chilli oil. This serves 4 for lunch or 6 as a starter and is really delicious plus nutritious.

400g cooked king prawns

2 medium carrots grated

1 cucumber de-seeded and sliced

1 red onion thinly sliced

1/2 white cabbage thinly sliced

1 red chili deseeded and thinly sliced

2 handfuls each of mint and coriander leaves

2tbsp chopped cashews or peanuts

Dressing

2 garlic cloves chopped and mashed

White of a spring onion finely sliced

1 lemon grass lower 4cn only finely chopped

3 heaped tsp of red chilis in oil or 2 red chilies deseeded if you like and chopped finely

1tbsp chopped fresh ginger

2tbsp each of fish sauce, palm sugar or brown sugar,

juice of a lime

1/2 tsp of salt

2tbso of oil

Method

For the dressing, using a pestle and mortar pound the garlic, spring onion, lemon grass, and ginger then tip everything into a bowl add all the other ingredients, mix well and set aside.

Taste before using and adjust balance as needed.

Combine all your salad ingredients apart from the herb leaves and tip into your serving bowls or plates

Scatter over the prawns and pour over the dressing, followed by the fresh herbs and serve immediately.