Ingredients
- 1 cup Australian macadamia nuts
- ½ wombok cabbage, shaved (around 4 cups)
- 1 red onion, finely sliced
- 1 large carrot, sliced into thin julienne
- 2 long red chillies, seeded, julienne
- 2 Lebanese cucumbers, seeded, sliced on the diagonal
- 16 cooked Australian king prawns, peeled, de veined
- 1 cup mint, leaves picked
- 1 cup coriander sprigs
- 2 small rice paper sheets (the ones used for rice paper rolls)
- Extra virgin olive oil for frying
Dressing
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 small birds eye chilli, finely chopped
- juice of 1 lime, plus extra wedges to serve
Method
- Heat a small frying pan over a low-medium heat. Toast the macadamia nuts for 5 - 6 minutes, or until golden and toasted. Remove and set aside to cool.
- Pour 2 cm of oil into the same small frying pan and heat to 180 degrees C. Cut the rice paper sheets into 4 quarters and fry in batches for 1 - 2 minutes, or until puffed and crispy. Season lightly with sea salt and set aside on a plate lined with kitchen paper to drain.
- In a large bowl combine the cabbage, onion, carrot, chillies, cucumber, prawns, mint, coriander and ⅔ of the macadamia nuts.
- Whisk all the dressing ingredients together in a bowl until the sugar has dissolved. Pour the dressing over the salad and gently toss to coat.
- Transfer the salad to a serving platter and top with the reserved macadamia nuts. Serve with the crispy rice cups and extra lime wedges on the side.
