Tropical Prawn Salad
Dressing
1 chilli, finely sliced
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
grates zest and juice of 1 lime
1/2 teaspoon sesame oil
Ingredients
16 cooked Prawns, peeled.
1 cup Pineapple
1/2 diced paw-paw or papaya
1 Lebanese cucumber, diced
1/2 Spanish onion, finely diced
1/2 cup fresh chopped mint (or coriander or dill leaves)
1/4 cup raw cashews.
In a bowl, lightly toss together the prawns, fruit, cucumber and onion. Scatter
over the coriander and cashews. Place the dressing ingredients in a jar and
shake to combine. Pour over salad. Allow to sit in refrigerator for at least
15 minutes before serving to allow flavours to develop.
Makes 4-6 servings.