Ingredients

Method

• 200 g tiger prawns, unpeeled and cooked
• 4 small shallots or spring onions (whites only), finely sliced
• 2 mild red chillies, seeded and finely shredded lengthways
• ½ medium cucumber sliced in half lengthways and then sliced on the diagonal
• ½ cup each of mint, coriander and basil, leaves only
• 4 firm tomatoes, seeded and cut into eighths
• 4 kaffir-lime leaves, very finely shredded (optional)
• 3 T peanuts, toasted and crushed
• 4 T Vietnamese dipping sauce, for dressing

Method

Ingredients

Peel the cooked prawns, leaving their tails intact. Mix with all the remaining ingredients, reserving the peanut, Vietnamese dipping sauce and some of the shredded chilli. Just before serving, mix through the dipping sauce. Divide between four bowls or plates and serve with the toasted peanut and a few chilli shreds scattered on top.