Ingredients

• vegetable or peanut oil
• 75g/3oz raw peanuts
• 300g/10½oz Chinese cabbage leaves
• sliced thinly
• 1 carrot
• peeled and julienned
• ½ Spanish onion
• sliced thinly
• 8 large cherry tomatoes
• sliced
• 12 king prawns
• peeled
• de-veined and halved lengthwise
• 1 cup mixed fresh herbs such as coriander leaves
• mint leaves
• Thai basil leaves or Vietnamese mint leaves
• 150ml/¼pt rice wine vinegar
• 1 tbsp caster sugar
• or to taste
• 1 tsp dried chilli flakes
• or to taste

Directions

• Heat a little vegetable or peanut oil in a frying pan
• add the peanuts and roast over a medium heat
• stirring regularly until golden brown. Drain on absorbent paper and cool.
• Tightly roll the cabbage leaves together
• then slice thinly and place in a large bowl.
• Using a mandolin
• if possible
• thinly slice the carrot lengthwise
• then using a sharp knife
• thinly slice the carrot lengthwise into julienne.
• Add the carrot
• onion
• tomatoes
• prawns and herbs to the cabbage.
• Coarsely crush the peanuts in a mortar and pestle and add to the salad.
• Combine the vinegar
• sugar and chilli flakes in a small saucepan
• bring to the boil and stir until the sugar dissolves then remove from the heat and cool to room temperature.
• Add enough dressing to generously coat the salad and toss well to combine. Season to taste.
• Spoon the salad on to a serving platter and serve as an accompaniment to stir-fried fish and steamed rice.