Cooked Tiger Prawns & Peach Thai Salad

Ingredients

• 2 tbs fish sauce
• ½ bunch coriander stems, finely chopped
• 2cm piece ginger, finely chopped
• ½ red chilli, seeds removed and finely chopped
• 1 garlic clove, minced
• 1 lime, juiced
• 1 tbs caster sugar
• 400g cooked tiger prawns, peeled, tails intact
• 1 bunch coriander, leaves picked
• 1 bunch mint, leaves picked
• 1 bunch Thai basil, leaves picked
• 2 yellow flesh peach, finely sliced
• 2 small red onion, finely sliced
• 3 tbs fried shallot
• 1 lime, cut into wedges, to serve

Method

1. To make the dressing, combine fish sauce, coriander, ginger, chill, garlic, lime juice and caster sugar in a jar and shake to combine.

2. Gently toss prawns and remaining salad ingredients together, divide among plates and spoon over dressing. Serve with lime wedges.