Prepare the dressing in a medium sized bowl. Mix together the fish
sauce, palm sugar, lime juice, lemongrass, eschalots and chilli and allow
to stand while you prepare the other ingredients.
Peel and de-vein the prawns leaving the tail section intact. Add
the prawns to the dressing.
Cut the capsicum into chunks and add to the dressing along with the
cucumber, mint, watercress and 2/3 of the peanuts.
Gently toss the salad
to ensure it is evenly mixed, arrange on serving plates or a large platter
and sprinkle with the remaining peanuts.
Serves 6 as a Starter