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Serves 4

Ingredients: 16 raw green tiger prawn cutlets, deveined and tails intact ¼ cup corn flour 1 egg 1 tsp sesame oil 2 tsp tamari or soy sauce Good pinch pepper ¼ cup mixed white and black sesame seeds

• ¼ cup of peanut or sunflower oil if using a frypan or a brush of oil on the BBQ
• 2 cups (firmly packed ) herbs such as, Vietnamese mint, Thai basil, coriander, spearmint
• 1 cup bean sprouts
• 1 Lebanese cucumber, cut into julienne or shredded and squeezed of most liquid
• 100g snow pea shoots or watercress leaves
• 1 cup green papaya, cut into julienne or sliced with a peeler and then sliced into thin strips
• 2 long red chillies, deseeded and sliced long ways into thin strips

Dressing

• 2 cloves garlic, minced
• 2 tbsp good quality chilli jam
• 1 tbsp rice vinegar
• ¼ cup fish sauce
• 2 ½ tbsp lime juice
• 2 ½ tbsp lemon juice

Methods:

1. Combine the egg with the sesame oil, tamari or soy sauce and pepper and whisk together.

2. Dip each side of the prawn into the corn flour , keeping the deveined area clear of corn flour and then dip them into the egg mix.

3. Press into the sesame seeds to cover each side generously.

4. Heat a heavy based pan or BBQ hot plate, drizzle with the oil and fry on each side until golden and cooked through, about 2 minutes. Set the prawns aside and prepare the salad.

5. For the salad combine all the ingredients in a large bowl and toss gently to combine. In a separate bowl combine the minced garlic, chilli jam, rice vinegar, fish sauce, lemon and lime juice and stir well.

6. To serve set the prawns onto a plate laying them flat in a tight circle, top with some of the salad and drizzle over the dressing.