1. Peel and de-vein the prawns. 2. Slice the onion and tomato. 3. Dice the cucumber into small pieces and chop the spring onions. 4. Chop finely all the sauce ingredients together adding the lemon juice, vinegar, fish sauce and sugar, mix well and leave to one side to infuse for approx. 5. 30 minutes. 6. Char-grill the Prawns or boil until the prawns turn pink, and then place into the salad bowl. 7. Mix the prawns, vegetables and roasted rice together and then add all the sauce in and mix well. 8. Serve with salad, garnish with coriander leaves. ---------------------------------------------------------------------------
Nutrition
Ingredients
