Spicy prawn salad (Brett McGregor)

Salad

• 30 g raw unsalted peanuts
• 6 sprigs fresh mint, leaves only
• 12 sprigs fresh coriander, leaves only
• 6 spring onions/green onions, cut into thin slices
• 5 makrut lime leaves, cut into thin slices
• 2 - 3 fresh red chillies, deseeded if preferred and cut into thin slices

Dressing

• 1 ½ tbsp fish sauce
• 25 g palm sugar
• 1 ½ limes, juice only, to taste

Spicy prawns

• 1 stalk fresh lemongrass, cut into halves
• 1 lemon, zested (no white pith) and juiced
• 1 ½ tsp dried chilli flakes
• 30 g extra virgin olive oil
• 2 pinches ground black pepper
• 32 raw prawns, peeled tails intact
• 500 g water