Ingredients:
16 cooked Australian Farm
Tiger Prawns, peeled.
1 cup Pineapple
1/2 diced paw-paw or papaya
1 Lebanese cucumber, diced
1/2 Spanish onion, finely diced
1/2 cup fresh chopped mint (or
coriander or dill leaves)
1/4 cup raw cashews.
Dressing
1 chilli, finely sliced
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
grates zest and juice of 1 lime
1/2 teaspoon sesame oil
Method
In a bowl, lightly toss together
the prawns, fruit, cucumber and
onion. Scatter over the
coriander and cashews. Place
the dressing ingredients in a jar
and shake to combine. Pour
over salad. Allow to sit in
refrigerator for at least 15 minutes
before serving to allow flavours to
develop.
(Serves 4-6)
