Sweet Chilli Sauce

Ingredients required for this recipe:

SALAD

16 - 20 cooked prawn cutlets
1 x 400g bag prepared asian coleslaw
3 spring onions, finely chopped
1 x 220g corn niblets
40g pepitas (pumpkin seeds)
100g rocket leaves
1 pkt Crispy Thick Noodles

DRESSING

1 cup Trident Sweet Chilli Sauce
1/2 cup mayonnaise
1 tsp sesame oil
1 tbsp soy sauce
2 tsp fish sauce
1 tsp fresh ginger, grated

Instructions:

De-vein prawns and set aside.
In a large bowl, combine the coleslaw, corn niblets, pepitas, rocket leaves and crispy noodles.
Combine the dressing ingredients together in a small bowl and whisk.
Arrange the salad on a large serving platter, top with the prawns and drizzle over the Sweet Chilli dressing.
Garnish with mint leaves and fried shallots. Serves 4