Prawns Salad Shrimp Salad

A recipe right out of the tropics,
with a tropical combination of prawns,
pineapple, paw-paw (papaya), cucumber,
spanish onion, mint and cashews,
with a rice wine vinegar dressing.

Ingredients:
16 cooked Tiger Prawns, peeled.
1 cup Pineapple
1/2 diced paw-paw or papaya
1 Lebanese cucumber, diced
1/2 Spanish onion, finely diced
1/2 cup fresh chopped mint
(or coriander or dill leaves)
1/4 cup raw cashews.

Dressing
1 chilli, finely sliced
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
grates zest and juice of 1 lime
1/2 teaspoon sesame oil

Directions:
In a bowl, lightly toss together the prawns,
fruit, cucumber and onion.
Scatter over the coriander and cashews.
Place the dressing ingredients
in a jar and shake to combine.
Pour over salad.
Allow to sit in refrigerator
for at least 15 minutes before
serving to allow flavours to develop.