450 grams Prawns, Shelled and deveined
2 Spring Onion
2 tablespoons Fresh coriander
1 Red chili, Seeds removed
3 tablespoons Peanut oil
2 tablespoons Lime Juice
1 teaspoon Fish sauce
1/2 teaspoon Palm sugar
1. Heat a wok or large frying pan till smoking hot. Add two tablespoons of peanut oil. Add the prawns and cook until they turn pink and is just done. Drain on kitchen paper.
2. Slice the chili, cucumber and spring onion into long thin strips lengthwise. Chop the coriander. Toss together in a small bowl. Chop the prawns into large chances and toss with the rest of the salad.
3. Mix the lime juice, fish sauce, palm sugar and one tablespoon of peanut oil. Mix until the sugar is dissolved. Taste for balance between salt, sweet and sour. Adjust as needed. Pour over the salad and toss well. Serve immediately.