Grilled wild caught prawns with Asian herb salad, roast peanuts & chilli caramel

This dish is a visual feast of contrasting colours and textures. It looks vibrant and  exciting on the plate and is super quick and easy to make. The Marine Stewardship Council (MSC) has certified Australian Banana prawns from the Northern prawn fishery as sustainable.

Serves 4

300g cooked Australian banana prawns, peeled and halved
4 green shallots, finely chopped
4 sprigs fresh mint, leaves picked
4 sprigs fresh coriander, leaves picked
2 sprigs of fresh dill, leaves picked
2 sprigs of Thai basil, leaves picked
4cm piece of ginger, peeled and grated
1 red chilli, de-seeded and finely chopped
1 clove of garlic, finely chopped
50g of palm sugar or soft brown sugar
2 limes, juiced
Salt and freshly ground black pepper
3 tablespoons blanched peanuts,roasted

To make the dressing finely chop the garlic, chilli and ginger. Heat a splash of oil and fry the ingredients over a moderate heat until fragrant and aromatic, about 2 minutes. Add the palm sugar to the pan and allow to slowly caramelise. When golden brown add the lime juice and fish sauce.

Tear the herbs and finely slice the green shallots. Mix them with the cooked prawns and season well, with a little salt and lots of freshly ground black pepper. Mix with a little dressing.

To serve: Divide the salad into four bowls and scatter over the golden,roasted peanuts

Tip: Only add the herbs when you are ready to serve because the acidity of the dressing will turn the leaves black.

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