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Lemongrass King Prawn Salad
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| Dressing | |
| 50g | garlic 15g chilli 150g brown sugar |
| 150ml | fish sauce 200ml lime juice 25ml pure olive oil |
| Salad | |
| 1 handful roasted cashew nuts 12 king prawns, peeled, deveined, blanched | |
| 50g | lemongrass, thinly sliced 40g spring onions, thinly sliced |
| 1 bunch | mint leaves extra chilli, thinly sliced |
Using a mortar and pestle, pound garlic and chilli until a smooth paste forms. Add sugar, fish sauce, lime juice and olive oil, stir well and set aside. Crush half of the cashew nuts. Divide King prawns, lemongrass, spring onion, mint leaves and crushed cashew nuts, between serving plates, layering to create stacks. Top with extra chilli, if desired. Garnish with remaining cashews. Dress all each sack with 1 to 2 tablespoons of the dressing and serve.
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