Salad12 cooked king prawns, peeled, with tails intact and cleaned100 gm cooked school prawns, heads removed120 gm Chinese cabbage, cut into 1cm-wide strips¼ green papaya, peeled and cut into julienne1½ cups mixed herbs, including coriander, basil and mint leaves (loosely-packed) 50 gm ripe papaya, cut into 5mm pieces50 gm roasted peanuts, coarsely chopped1 cup watercress sprigs (loosely packed) ½ tsp finely ground dried shrimp (available from Asian food stores)20 gm (¼ cup) fried shallots (available from Asian food stores)Lime and chilli dressing4 clovesgarlic4 fresh long red chillies, coarsely chopped2 tbsp grated palm sugar¼ cup fish sauce2½ tbsp each freshly squeezed lime and lemon juice
For lime and chilli dressing, place garlic and chilli in a mortar and, using a pestle, pound until a coarse paste forms. Add palm sugar, fish sauce and citrus juices and combine well, then adjust with more sugar or fish sauce if desired. Makes about ¾ cup.
Place all ingredients except fried shallots in a bowl, add ½ cup lime and chilli dressing and toss to combine well, then divide among bowls, scatter with fried shallots and serve immediately.