Recipe for Vietnamese prawn salad with lime, lemon grass and ginger dressing
24 large, raw prawns 2 large carrots, cut into julienne, 1 red pepper, de-seeded, and cut into julienne, 2 medium cucumbers, de-seeded and thinly sliced, 1 red onion, halved and thinly sliced, 1 large red chilli, de-seeded and cut into julienne, 15 fresh mint leaves, ¾oz/20g fresh coriander leaves.
Dressing: 3 garlic cloves, chopped 2 large red chillies, de-seeded and chopped, 3 lemon grass stalks, lower third only, thinly sliced, 1 shallot thinly sliced, 1 tbsp chopped fresh root ginger, 3 tbsp Thai fish sauce, 4 tbsp sugar, 6 tbsp fresh lime juice, ½ tsp ground black pepper.
