Warm prawn cake salad with sweet chilli dressing

Ingredients

• 450 grams potatoes, peeled, cut into chunks
• 450 grams prawns, peeled, deveined, very finely chopped
• 1/3 cup quinoa flakes
• 1/4 cup coriander leaves, chopped
• 3 teaspoons Thai red curry paste
• 1 teaspoon lime juice
• 1 tablespoon canola oil
• Asian salad
• 1 cup coriander leaves
• 1 cup mint leaves
• 1 cup bean sprouts
• 1 Lebanese cucumber, seeded, sliced
• 6 radishes, trimmed, sliced
• 250 grams punnet cherry tomatoes, halved
• 1 red onion, thinly sliced
• 2 tablespoons sweet chilli sauce
• 2 tablespoons lime juice
• 2 teaspoons fish sauce