700g large cooked prawns, peeled and deveined, tails intact
½ long red chilli, halved, seeded, cut into thin strips
2 small cucumbers, halved, seeded and finely sliced
¼ cup mint leaves
1 cup watercress sprigs
2 tablespoons roasted unsalted peanuts, finely chopped

Asian Dressing
1 tablespoon fish sauce
1 tablespoon palm sugar
3 tablespoons lime juice
1 tablespoon very finely chopped lemongrass, white part only
2 golden shallots, finely sliced
3 small red chillies, seeded and roughly chopped

Make the Asian Dressing: combine all ingredients and set aside.

Add prawns to the dressing. Add the chilli, cucumber, mint, watercress and two-thirds of the peanuts. Gently toss to mix well.

Arrange on serving plates or a large platter and sprinkle with the remaining peanuts.