Thai chicken and cucumber salad | Gourmet Traveller

Ingredients

• Salad
• 3 Lebanese cucumbers, thinly sliced diagonally
• ½ tsp raw sugar
• 2 tbsp dried prawns (see note)
• 1 cup coriander leaves (loosely packed)
• 1 cup mint leaves (loosely packed)
• 6 red shallots, peeled and thinly sliced
• 280 gm chicken thigh fillets (about 2)
• 2 tbsp fish sauce
• 150 gm arrowroot (1 cup)
• For deep-frying: vegetable oil
• Thai dressing
• 50 gm piece palm sugar
• 1 clove garlic
• 2 tsp lime juice
• 1 small red chilli, thinly sliced
• Caramelised peanuts
• 1/3 cup raw peanuts
• ¼ cup finely grated palm sugar