Som tam-style daikon and carrot salad with prawns

Ingredients

For 1 serving

• Daikon radish150 g
• Carrots80 g
• Cherry tomatoes80 g
• Shrimp120 g
• Peanuts15 g
• Garlic1 clove
• Chili pepper1
• Lime juice2 tablespoons
• Fish sauce2 teaspoons
• Brown sugar1 teaspoon
• Rice noodles40 g
• Saltto taste

Contains: nuts, shellfish, fish,

In season: October – March

Method

1. Bring a small pan of salted water to the boil and cook the prawns for 2 minutes, until pink; drain and cool under cold water.
2. Pour more boiling water over the rice noodles in a bowl and leave for 5–6 minutes, until soft; drain, rinse cold and snip with scissors.
3. Peel the daikon and carrots and cut into fine julienne.
4. In a mortar pound the garlic and chilli with the brown sugar to a paste, then add the lime juice and fish sauce.
5. Halve the cherry tomatoes and lightly bruise them in the dressing, then add the daikon and carrots and pound gently so they take on the flavour.
6. Toss with the prawns and noodles and finish with roughly chopped peanuts.