16 cooked Australian Farm Tiger Prawns, peeled.
1 cup Pineapple
1/2 diced paw-paw or papaya
1 Lebanese cucumber, diced
1/2 Spanish onion, finely diced
1/2 cup fresh chopped mint (or coriander or dill leaves)
1/4 cup raw cashews.
Dressing
1 chilli, finely sliced
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
grates zest and juice of 1 lime
1/2 teaspoon sesame oil
In a bowl, lightly toss together the prawns, fruit, cucumber and onion. Scatter over the coriander and cashews. Place the dressing ingredients in a jar and shake to combine. Pour over salad. Allow to sit in refrigerator for at least 15 minutes before serving to allow flavours to develop.