Prawn, green mango and bean shoot salad
500g cooked tiger prawns, shelled and deveined
½ burpless cucumber, cut into thin strips
2 large handfuls bean shoots
1 handful mint leaves, roughly torn
1 handful coriander leaves
1 large green mango, peeled and finely shredded or grated
3 red chillies, de-seeded
1 shallot, peeled
2 coriander roots
1 garlic clove, peeled
2 tbsp fish sauce
2 tbsp lime juice
1 tsp palm sugar
To make the dressing, combine the chillies, shallot, coriander roots, garlic, fish sauce, lime juice and palm sugar in a food processor and blend until smooth. Adjust the seasoning if necessary with lime juice, fish sauce and palm sugar. The flavour should be sour, salty and slightly hot.
In a large bowl, combine the remaining ingredients and toss with the dressing. Serve immediately.