Serves 4-6 as a starter
18 cooked prawns, peeled (tails intact), deveined
2 green mangoes peeled, cut into thin matchsticks
1 telegraph cucumber, halved, seeds removed, thinly sliced
250g punnet cherry tomatoes, halved
1 small red onion, thinly sliced
1 cup each Thai basil, coriander, mint and Vietnamese mint leaves
Dressing
3 garlic cloves, finely chopped
4 coriander roots, finely chopped
2 tbs light palm sugar, grated
2 tbs fish sauce
1 long red chilli, seeds removed, finely chopped
Juice of 2 limes
Combine dressing ingredients in a bowl.
Combine salad ingredients in a separate bowl and add the dressing.
Gently toss to combine, then serve.
