King prawn and green pawpaw salad with nam jim dressing

Ingredients

• 16 large cooked king prawns, peeled, deveined and tails intact
• 1 small green pawpaw, skin and seeds removed, julienned
• 2 small Lebanese cucumbers, cut in half lengthways, seeds removed and thinly sliced on the angle into half-moons
• 1 punnet cherry tomatoes, cut in half
• 1 small eschalot, peeled and finely sliced
• 1 small handful coriander leaves
• 1 small handful Thai basil leaves
• 1 small handful mint leaves, roughly torn
• 1 small handful Vietnamese mint leaves, roughly torn
• 3 cloves garlic, finely chopped
• 4 coriander roots, finely chopped
• 1 tsp sea salt
• 2 tbsp light palm sugar, crumbled
• 2 tbsp fish sauce
• 1/2 long red chilli, seeds removed, finely chopped
• 1/2 long green chilli, seeds removed, finely chopped
• juice of 1 large lime

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