Thai prawn salad with BiGG Coconut Satay

Ingredients:

¼ wombok cabbage
2 carrots
¼ bunch mint
¼ bunch coriander
¼ bunch spring onion
1 red capsicum
1 yellow capsicum
200g prawns
Thai Dressing:
5ml fish sauce
30ml lime juice
15ml coconut oil
1g brown sugar

Method:

1. Finely slice wombok cabbage, carrot, red and yellow capsicums in a bowl with picked mint and coriander. Set aside.
2. Pan fry prawns in a hot pan with oil for 2-3 minutes until the prawns turn pink and firm. Allow to cool.
3. Combine salad ingredients with dressing, add in the prawns.
4. Finish the salad with BiGG Coconut Satay.