The prawns were marinated in lime juice, olive oil, diced chilli, coriander and black pepper, then cooked on the BBQ.
The salad consisted of lettuce leaves, sliced eschallots, diced mango, sliced avocado, chopped coriander and basil leaves, diced chilli.
Topped with a dressing of fish sauce, lime juice and palm sugar, and toasted coconut slivers.
Healthy and delicious.
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