Summer Sweet Chilli Prawn Salad - cooking recipe

Ingredients

20 prawns, cooked cutlets
400 g Coleslaw, Asian
3 spring onions, finely chopped
220 g corn niblets
40 g pumpkin seeds
100 g rocket
100 g noodles, Crispy and Thick
mint leaf, handful
1 cup sweet chili sauce, Trident
1/2 cup mayonnaise
1 teaspoon sesame oil
1 tablespoon soy sauce
2 teaspoons fish sauce
1 teaspoon ginger, fresh and grated

Preparation

De-vein the prawns and set aside.
In a large bowl combine the coleslaw, corn niblets, pumpkin seeds, rocket leaves and crispy noodles.
Combine the last 6 ingredients in a small bowl to make the dressing. Whisk well.
Arrange the salad on a large serving platter, top with prawns and drizzle over the dressing.
Garnish with mint leaves and fried spring onions.
Serve.