Macadamia and Prawn Salad


  • 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


  • 2 tbsp fish sauce 
  • 1 tbsp brown sugar 
  • 1 small birds eye chilli, finely chopped 
  • juice of 1 lime, plus extra wedges to serve


  • 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.