Vietnamese Prawn Salad – Christine Bailey

Ingredients

• 300g raw prawns, fresh
• 1tbsp olive oil or coconut oil
• 2 pak choy, halved or quartered lengthways
• 2 large carrots, cut into fine strips, julienne
• 1 red pepper, cut into fine stips
• 1 yellow or orange pepper, cut into fine strips
• 1 cucumber, deseeded and cut into strips, julienne
• 1 red onion, diced
• Handful of fresh coriander leaves, chopped
• Handful of fresh mint leaves, chopped
• 2 red chillies, deseeded and chopped
• 1/2 tsp lemon grass puree or 2 lemon grass stalks chopped
• 1/2 tsp chopped garlic, (2 garlic cloves)
• 1/2 white onion, chopped
• 1tbsp fresh ginger chopped
• 3tbsp fish sauce
• 2tbsp tamari soy sauce
• 3tbsp xylitol
• 6tbsp lime juice
• pinch of black pepper