Malaysian prawn salad

Malaysian prawn salad. Photo / Ian Jones

Serves four

1 tbsp crushed chilli
5 cloves garlic, peeled and chopped
300ml plum sauce
1/4 cup Chinese red vinegar
1/4 cup brown sugar
4 limes, juiced
40ml low-salt soy sauce
1 tbsp sesame oil
750g prawns, steamed and peeled
1/2 cup roasted peanuts, smashed
Handful prawn crackers, deep-fried
Handful coriander leaves

1 Blitz the chilli, garlic, plum sauce, vinegar, lime juice, soy and sesame oil in a liquidiser.

2 In a mixing bowl, fold the dressing through the prawns.

3 Serve the prawns on a salad of iceberg lettuce, radishes, carrots and cucumber, coat with the remaining dressing and scatter over the peanuts and coriander. Serve the crackers on the side.