GRILLED PRAWN SALAD with HOT and SOUR LEMONGRASS DRESSING

Thai food is so ubiquitous in Australia and its flavours have become a part of cooking for many of us. I’m no exception – I love the balance of hot, sour, salty and sweet that makes up any good Thai dish. They’re the flavours that I’ve channelled here and I’ve added a good old Aussie twist by throwing barbecued prawns into the mix. You can buy fried shallots from Asian grocery shops, but if you can’t get them, leave them out or fry your own.

Preparation Time 10 minutes, plus infusing | Cooking Time 2 minutes | Serves 4

200 g (7 oz) cherry tomatoes, halved

2 large handfuls coriander (cilantro) leaves

2 large handfuls mint leaves

½ Lebanese (short) cucumber, peeled into ribbons

3 kaffir lime leaves, thinly sliced

2 lemongrass stalks, white parts only, thinly sliced

2 red Asian shallots, thinly sliced

2 small red chillies, thinly sliced

12 raw prawns (shrimp), peeled, deveined, tails intact

2 teaspoons kecap manis (sweet soy sauce)

Fried shallots, to serve

HOT AND SOUR LEMONGRASS DRESSING

100 ml (3½ fl oz) lime juice

70 ml (2¼ fl oz) fish sauce

2 lemongrass stalks, white parts only, thinly sliced

2 long green chillies, thinly sliced

1 garlic clove, thinly sliced

1 teaspoon caster (superfine) sugar

To make the hot and sour lemongrass dressing, stir the ingredients in a bowl to combine and set aside to infuse for about an hour.

Preheat a barbecue or chargrill pan to high. Combine the tomatoes, herbs, cucumber, lime leaves, lemongrass, red shallot and chilli in a large bowl and set aside. Brush the prawns with the kecap manis and barbecue for 1 minute or so on each side until just cooked through. Add to the salad mixture, drizzle with the dressing to taste and toss lightly to combine. Serve topped with fried shallots.