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4–6
Easy
By Jill Norman
Published 2005
This quickly made salad, drawing on the flavours of Southeast Asia, makes a fresh-tasting first course in winter.
Whisk together the lime juice, fish sauce and sunflower oil and dress the prawns. Add the shallot, chilli, lemongrass and coriander and toss through. Arrange the salad leaves in a shallow bowl, top with the prawns and dressing and garnish with mint leaves.