Ingredients

• 2 tablespoons vegetable oil
• 500g frozen Australian prawn meat cut into small pieces 
• 3 garlic cloves, finely chopped
• ¼ cup chicken stock 
• 1 teaspoon sea salt
• 1 tablespoon white sugar
• 1 tablespoon fish sauce
• 2 tablespoons freshly squeezed lime juice
• 2 red eschalots, peeled and finely sliced
• ½ bunch mint, leaves picked and torn
• ½ bunch coriander leaves with some finely chopped stem
• ½ teaspoon chilli flakes, plus extra to serve if needed
• baby cos leaves, fresh coriander and lime wedges, to serve

 Roasted rice

• 1 tbsp jasmine rice

For the complete recipe from Love Australian Prawns, click here.

Ingredients

• 24 peeled medium green prawns peeled with heads and tails intact (1 kilo whole)
• 2 tablespoons peanut oil 
• 375g rice stick noodles, soaked in cold water 5 minutes 
• 2 tablespoons Shaoxing cooking wine
• 3 lebanese cucumbers cut into chunks 
• 2 red eschallots finely sliced 
• ¼ cup thai basil
• ¼ cup Vietnamese mint
• fresh lime and chopped cashews to serve 

Satay sauce 

• 1 cup cashew nuts, plus extra, coarsely chopped, to serve
• ½ cup almond butter 
• 2 tbsp finely grated ginger
• 1 small red chilli, seeds removed, coarsely chopped
• 2 tablespoons tamari
• 1 tablespoon sesame oil
• 1 tablespoon grated palm sugar  
• ½ cup water 
• 2 tablespoons peanut oil 

For the complete recipe from Love Australian Prawns, click here.