- For the tahini:
- 100 g black sesame seeds, toasted
- 1 T sesame oil
- sea salt, to taste
- For the dressing:
- 3 T fish sauce
- 8 T rice vinegar
- 4 t palm sugar
- 3 limes, juiced
- 2 x 60 g packets Woolworths bulk baby herb leaves
- 36 prawns, cleaned and steamed
- 100 g fresh coconut, grated
- 100 g peanuts, toasted
To make the tahini paste, place all the ingredients except the salt in a blender and blend until smooth, then season to taste.
To make the dressing, whisk together all the ingredients and the tahini.
Toss the salad leaves in the dressing, then pile the prawns onto a plate and top with the leaves. Garnish with the coconut and peanuts.