Our family loves this prawn salad, it makes a delicious light lunch.
THAI PRAWN SALAD (serves 4)
4Tbl sweet chilli sauce
2tsp Thai fish sauce
2Tbl lemon juice
handful of chopped mint leaves
250g cooked prawns
2 carrots, peeled and ribboned
1 cucumber, peeled and ribboned
1 spring onion, finely sliced
100g radishes, finely sliced
50g cashews, toasted and roughly chopped
Mix together the sauces and lemon juice, add the chopped mint leaves. Add the prawns, mix well, and leave to marinate in the fridge for at least 30 mins.
Mix the carrots, cucumber, radishes and spring onion. Serve onto individual plates, top with the prawns and marinade and sprinkle with the cashews.