12 medium sized, cooked local Prawns
3 green Mango, peeled and cut into fine Julienne
3 long red chilli, seeds removed, cut into fine Julienne
3 dessert spoons of crispy fried shallots
Picked fragrant Vietnamese mint
Picked Thai basil
100 g of crushed peanuts
Handful of Sunflower sprouts
2 small cloves Garlic
110 g fresh Ginger
20 ml sesame oil
100 g rice wine vinegar
15 ml light soy
65 ml Mirin
14 g Sake
245 ml Grapseed oil
100 ml olive oil not a strong tasting oil
50 ml Hot water
5 finger lime seeds removed
Finely chop finger lime
Make sure the prawns are cleaned well. Place in a large mixing bowl. Gently add the remaining ingredients being extra careful not to bruise the herbs.
Mix dressing ingredients in a small bowl and stir together.
Add a decent amount of dressing over the salad and toss through gently. Present nicely on a large family size salad platter, and add a few prawns on top. Sprinkle with the crispy shallots over the top at the very last moment to ensure they retain their texture.
Enjoy with a chilled glass of Reisling or Pinot Grigio.
Recipe provided by The Byron at Byron Restaurant