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1
Method for the peanut dressing: put all ingredients (except the peanuts) into a small saucepan and bring to a simmer over a low heat while stirring.
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2
Simmer for 2-3 minutes over low heat.
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3
Allow the sauce cool down to room temperature and drizzle over the salad.
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4
Method for salad: start by marinating the prawns.
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5
Mix the oyster sauce, garlic and half the palm sugar in a bowl and mix in the prawns.
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6
Allow to marinate in the fridge for at least a couple of hours.
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7
Make the dressing for the salad by mixing together the fish sauce, the other half of the palm sugar and the lime juice.
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8
Shred the cabbage and carrot and grate the onion and cucumber.
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9
Stir through the fish sauce dressing and set aside in a bowl.
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10
Rough chop the fresh coriander and mix through the vegetables but leave some whole leaves aside to garnish.
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11
Finely slice the red chilli - it is entirely up to you whether you remove the seeds of the chilli or not - mix this with your other prepared vegetables.
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12
To cook the prawns, heat a griddle pan and brush lightly with vegetable oil.
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13
When hot, place the prawns on the griddle and cook for about 90 seconds each side or until cooked though.
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14
To assemble the salad, arrange the prawns on the mixed vegetables, drizzle over the peanut dressing and scatter the whole coriander leaves and the peanuts over the top.
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15
You can also add some blanched glass or rice noodles to make this a more substantial dish.
