Ingredients
2 limes
2 tbsp sunflower oil
2 tsp fish sauce
250g/9oz packet cooked tiger prawns in their shells
140g/5oz fresh beansprouts
a bunch of radishes, sliced thinly
¼ head of celery, cut thinly across its width
a bunch of spring onions, sliced thinly diagonally
300g/10oz combination of sugar snap peas, halved lengthways, baby carrots and baby corn, both sliced thinly lengthways
a lettuce, such as webbs
25g/1oz roasted salted peanuts, chopped
1 garlic clove, finely chopped
4tsp sugar

Method
1. Mix the zest of 1 and juice (about 4 tbsp) of both limes, the sunflower oil, the fish sauce, the garlic and the sugar.
2. Peel the prawns, leaving the tails on, then tip them into a bowl and pour in one third of the dressing.
3. Leave to infuse while you prepare the veg. Toss together all the vegetables except the lettuce.
4. Gently toss with the prawns and the remaining dressing. Taste and add a little salt if needed.
5. To serve, lay a bed of lettuce leaves on a large platter, then spoon the salad on top. Serve sprinkled with the peanuts.