Serves 4

20 large prawns, head and tail on, deveined
8 tablespoons olive oil
1 large heart of Romaine lettuce, rinsed and chopped into bite size chunks
1/2 cucumber peeled and thinly sliced
3 green onions (scallions) thinly sliced
1/2 red onion, thinly sliced
1 cup cherry tomatoes, cut in halves
8 cloves garlic, minced
1 tablespoon fresh Thai chilies (bird eye chili peppers), finely chopped
2 tablespoons lemongrass, finely minced
14 kafir lime leaves, finely minced (substitute 1 1/2 Tablespoon grated lime peel)
Juice of 3/4 lemon
2 tablespoons water
5 tablespoons fish sauce
3/4 tablespoon sugar
1/4 tablespoon cayenne pepper (optional)
3 tablespoons cilantro, chopped
Sprigs of dill for garnish


In a large skillet, heat the olive oil on medium high heat. Sear the prawns approximately 2 to 3 minutes on each side until a bright pink-orange color. Set aside on a plate.

Arrange the romaine lettuce on a serving platter.

In a large mixing bowl toss together the cucumber slices, green onions, red onion, tomatoes, garlic, chilies, lemongrass, lime leaves, lemon juice, water, fish sauce, sugar and cayenne pepper.

Toss the prawns in with the rest of the ingredients until thoroughly mixed. Arrange the prawn mixture on top of the romaine lettuce. Before serving, sprinkle with cilantro and garnish with dill sprigs. Serve at room temperature or slightly chilled.