King Prawn Salad with Chili, Cucumber & Watercress
1 tablespoon fish sauce
1 tablespoon palm sugar
3 tablespoons lime juice
1 tablespoon lemongrass, very finely chopped
2 eschalots, finely sliced
3 small red chillis, de-seeded and finely chopped
700g large cooked King or Tiger prawns
1 red capsicum, seeded
2 small cucumbers seeded & finely sliced
1/4 cup mint leaves
1 cup watercress springs
2 tablespoons roasted unsalted peanuts, finely chopped
Prepare the dressing in a medium sized bowl. Mix together the fish sauce, palm sugar, lime juice, lemongrass, eschalots and chili and allow to stand while you prepare the other ingredients. Peel and de-vein the prawns leaving the tail section intact. Add the prawns to the dressing. Cut the capsicum into chunks and add to the dressing along with the cucumber, mint, watercress and 2/3 of the peanuts. Gently toss the salad to ensure it is evenly mixed, arrange on serving plates or a large platter and sprinkle with the remaining peanuts. Makes 6 servings.