Grilled prawn salad with nahm jim

SERVES 6 PREP AND COOK TIME 25 MINUTES

2 birds eye chillies, halved, seeds removed

1 eschallot, peeled, chopped

1 clove garlic

½ bunch coriander roots, cleaned, leaves reserved for salad

1 ½ tablespoons brown sugar

2 tablespoons fish sauce

2 tablespoons fresh lime juice

2 bunches Dutch carrots, peeled and trimmed

150g snow peas, trimmed

2 bunches broccolini, trimmed

16 (640g) large uncooked prawns

2 tablespoons extra virgin olive oil

1 cup mint leaves

½ cup (75g) salted cashews, toasted, chopped

1 lime extra, for serving

1 Place chillies, eschallot, garlic, coriander roots, sugar, fish sauce and juice in a small food processor, blend until almost smooth.

2 Bring a large saucepan of salted water to the boil; add carrots, cook 2 minutes. Add snow peas and broccolini, cook 1 minute. Drain vegetables; plunge into a large bowl of iced water. Drain well, then place on paper towel to dry. Halve carrots lengthways.

3 Peel prawns leaving head and tail intact; devein prawns. Toss prawns in olive oil; cook on a preheated barbecue on high heat 3 minutes each side.

3 Combine vegetables, mint and coriander leaves on a large serving platter. Pour over half dressing, toss to combine; sprinkle with cashews. Serve salad with prawns, remaining dressing and lime halves. Not suitable to freeze or microwave