Thai-style prawn salad
Sweet, juicy prawns are the perfect match for a hot and sour dressing
500 g, trimmed and cut into very thin strips
1 medium, deseeded and cut into thin strips
150 g, red cabbage, finely shredded
3 medium, trimmed and thinly sliced on the diagonal
Lime Juice, Fresh
Thai Fish Sauce
Chilli, green or red
1 individual, deseeded and finely chopped
King Prawns, Cooked
500 g, peeled and cooked, deveined, tails on
- Combine all the vegetables in a large bowl and set aside.
- In a small bowl, whisk together the lime juice, oil, fish sauce, caster sugar and chilli until the sugar has dissolved. Drizzle over the salad and toss to combine.
- Gently stir through the mint, then transfer the salad to a large serving platter. Top with the prawns and serve with the peanuts scattered over the top.
Mooli is a type of white radish found in larger supermarkets, but you could also use kohlrabi or green papaya in this dish, if you can get hold of them.