Here is a pretty little salad with delicate Asian flavours that takes 10 mins to put together (plus 10-30 mins marination time) and makes a light meal. If you fancy hosting an Asian inspired dinner party and using a smaller version of this salad as a starter, then check out this previous post for thai fish curry and easy mango ice cream to complete the menu: https://katielovescooking.wordpress.com/2012/07/22/thai-fish-curry-and-easy-mango-ice-cream-serves-4-16/. You will undoubtedly impress your guests!
1-3 tbsp sweet chilli sauce – according to taste
Juice of 1 lime
2 tsp Thai fish sauce
Handful chopped fresh mint leaves
200g cooked prawns
1 carrot, peeled and ribboned (you can use a peeler to do this)
1 cucumber, peeled and ribboned (you can use a peeler to do this)
2 spring onions, finely sliced
50g peanuts, toasted (by frying without oil until they start to brown)
Handful fresh coriander leaves
Mix together the sweet chilli sauce, juice of 1 lime, fish sauce and the chopped mint leaves. Add the prawns, mix well, cover with clingfilm and leave to marinate in the fridge for at least 10 minutes, but 30 minutes if you have the time to spare. Put all the other ingredients in a large bowl and toss well. Add the prawns and marinade, stir well and serve.