Featuring peanuts and fresh mint, this warm prawn salad becomes more substantial if combined with softened wide rice noodles or vermicelli.
3 tablespoons shelled raw peanuts
2 tablespoons extra-virgin olive oil
2 teaspoons fish sauce
juice of 1 lime or lemon
¼ cup coconut milk
1 tablespoon sugar
1 clove garlic, crushed
1 teaspoon ginger, freshly grated
1 fresh red chilli, seeded or not as you prefer, finely sliced
freshly ground black pepper
12 green tiger prawns, ‘velveted’
2 tablespoons fresh mint leaves, finely sliced
In a frying pan, toss peanuts in oil until golden. Tip onto a plate lined with kitchen paper and set aside. Mix fish sauce, lime juice, coconut milk, sugar, garlic, ginger, chilli and pepper in a bowl to make a dressing. Cook prawns in simmering, salted water for 1–2 minutes until pink. Toss prawns in dressing, then add peanuts and mint leaves. Serve warm.