Thai prawns with tamarind dressing

Frozen prawns are a great holiday standby for salads or stir-fries. The lemony-flavoured tamarind purée is available in jars from supermarkets and Asian food stores. Use in dressings, sauces, marinades and stir-fries. Serves 4 as a light meal.

Tamarind dressing

1 Tbsp	Tamarind puree (Main)
3 Tbsp	Palm sugar, grated, or light brown sugar
3 Tbsp	Fish sauce
3 Tbsp	Lime juice

Prawn salad

36	King prawns, deveined, cooked and peeled (Main)
3	Shallots, diced
2 stalks	Lemongrass, diced
2	Kaffir lime leaves, finely sliced
3 Tbsp	Fresh ginger, julienned
1	Red chilli, seeded and sliced
⅓ cup	Fresh coriander
⅓ cup	Mint leaves

Directions

1. Whisk the tamarind purée, palm sugar, fish sauce and lime juice, until smooth. Refrigerate, until required.
2. Carefully assemble the salad ingredients in a large bowl. Just before serving, carefully toss with the dressing.