1.In a large bowl, combine prawns, mango, cucumber, herbs and onion. Toss to combine. Chill until required.
2.When ready to serve, toss salad with half the dressing. Accompany with the remaining dressing.
Dressing
3.Combine garlic, coriander and chilli in a mortar, pound with pestle until juice is released from chilli. Add tomatoes and pound until just softened.
4.In a saucepan, combine lime juice and palm sugar. Stir over a low heat until sugar dissolves. Add chilli mixture and fish sauce. Allow to cool.
Taste the dressing before serving to ensure it is a perfect balance of hot, sour, sweet and salty. If it is too hot, add extra lime juice and sugar. If desired, you could a little crushed peanut brittle or bean sprouts for extra crunch and sweetness.
Note
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