1 Tbsp vegetable oil
8 large prawns, peeled and deveined with head and tail on
1/2 continental cucumber, sliced with a peeler
3 golden shallots, sliced
1/2 cup coriander leaves
1 Tbsp mint leaves, torn
1 Tbsp kaffir lime leaves, shredded
1 large red chilli, sliced
50 ml fish sauce
50 ml lime juice
Roasted rice powder
2 Tbsp raw sticky rice (also known as glutinous rice)
1 tsp roasted rice powder
1/2 tsp roasted chilli powder
Toss prawns in vegetable oil. Heat barbecue to a medium heat. Barbecue prawns until just cooked and arrange on a serving platter.
Toss all salad ingredients in a bowl and arrange on top of the serving platter of cooked prawns.
Roasted rice powder:
Spread sticky rice on a baking tray in a preheated 180°C oven. Dry roast until golden, about 15 minutes. Grind to a powder in a spice mill or with a mortar and pestle. Store in sealed container.
Garnish with a sprinkle of extra chilli powder and roasted rice powder if desired.