Ingredient

• 2 tsp sesame oil
• 750g medium green tiger prawns, peeled with tails left intact, deveined
• 1 x 200g punnet red grape tomatoes, halved lengthways
• 1 x 200g punnet yellow grape tomatoes, halved lengthways
• 1 small white onion, halved, cut into thin wedges
• 1 cup loosely packed fresh coriander leaves
• 1/2 cup loosely packed fresh purple basil leaves
• 1/2 cup loosely packed fresh mint leaves
• 60g baby Asian greens
• 1 large fresh yellow chilli, halved, deseeded, thinly sliced lengthways
• 25g-piece tamarind pulp
• 2 tbsp hot water
• 1 stem lemon grass, pale section only, bruised, finely chopped
• 1 tbsp fresh lemon juice
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1 tsp sesame oil

Direction

1. To make the tamarind dressing, combine the tamarind pulp and hot water in a small heatproof bowl. Set aside for 15 minutes to soak. Strain through a fine sieve into a jug. Discard the seeds and pulp. Add the lemon grass, lemon juice, sugar, fish sauce and sesame oil, and stir to combine.
2. Heat the oil in a large non-stick frying pan over high heat. Add the prawns and cook, stirring, for 5 minutes or until the prawns curl and change colour. Remove from heat.
3. Place the red and yellow tomatoes, onion, coriander, basil, mint, Asian greens and chilli in a large bowl. Add the prawns and dressing, and gently toss until just combined. Arrange on serving plates and serve immediately.