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Ingredients
- 10 large green (raw) king prawns
- 1 tbsp vegetable oil
- 2 small Lebanese cucumbers, halved lengthways, seeds removed and sliced diagonally
- half red onion, very finely sliced
- 6cm piece lemongrass, very finely sliced
- 10 cherry tomatoes, halved
- 1 bird's eye chilli, very finely chopped
- handful coriander leaves
- 1 tbsp palm sugar
- 1 1/2 tbsp lime juice
- 1 1/2 tbsp fish sauce
- 1 tbsp fried shallots (sold at Asian food stores)
- half cup shaved fresh coconut, toasted
Method
Combine prawns and vegetable oil in a bowl and toss to coat. Cook on a barbecue or chargrill over medium heat for about two minutes each side or until just cooked. Shell and de-vein. Combine cucumbers, onion, lemongrass, tomatoes, chilli, coriander and prawns in a large bowl. Combine palm sugar, lime juice and fish sauce in a small bowl and stir until sugar is dissolved. Pour over salad and toss gently. Serve sprinkled with shallots and coconut.
Serves two, or four as part of a shared meal.
