Marinade/Dressing

1 stick lemongrass, trimmed, thinly sliced
1/3 cup lime juice
2 tbsps peanut oil
2 tbsps CSR Dark Brown Sugar
2 tsps good quality fish sauce
1 small red chilli, deseeded, thinly sliced

Salad

1kg green prawns with tails, peeled and de-veined
1 Lebanese cucumber, peeled into long thin strips
1 large carrot, peeled and cut into thin sticks
100g mixed lettuce
50g baby rocket
1 small red onion, thinly sliced
½ cup fresh coriander leaves
½ cup mint leaves

Method

1. Place lemongrass, lime juice, oil, dark brown sugar, fish sauce and chilli into a small saucepan. Stir over medium heat for 1 min or until sugar has dissolved. Allow to cool. Reserve ¼ cup of mixture.
2. Place prawns in glass bowl and toss in remaining marinade. Refrigerate for 1 hr.
3. Preheat barbecue plate to high. Drain prawns and cook for 2-3 mins or until pink. Transfer to a plate. Cover to keep warm.
4. Combine salad ingredients into a bowl. Pour over reserved dressing and toss. Arrange salad on serving plates, top with prawns and Spiced Nuts.

Serves: 6

Ingredients

1 tbsp CSR Dark Brown Sugar
¼ tsp chilli powder
1 clove garlic, crushed
2 tsps peanut oil
1 tsp sea salt
1 cup unsalted cashew nuts

Method

1. Preheat oven to 180ºC conventional (160ºC fan forced). Line a baking tray with non-stick baking paper.
2. Combine all ingredients in a bowl until evenly coated.
3. Spread mixture on tray and bake for 10 mins, stir, then bake a further 5 mins or until golden. Allow to cool.