• 16 large cooked king prawns, peeled, deveined and tails intact

• 1 small green pawpaw, skin and seeds removed, julienned

• 2 small Lebanese cucumbers, cut in half lengthways, seeds removed and thinly sliced on the angle into half-moons

• 1 punnet cherry tomatoes, cut in half

• 1 small eschalot, peeled and finely sliced

• 1 small handful coriander leaves

• 1 small handful Thai basil leaves

• 1 small handful mint leaves, roughly torn

• 1 small handful Vietnamese mint leaves, roughly torn

Nam jim dressing

• 3 cloves garlic, finely chopped

• 4 coriander roots, finely chopped

• 1 tsp sea salt

• 2 tbsp light palm sugar, crumbled

• 2 tbsp fish sauce

• 1/2 long red chilli, seeds removed, finely chopped

• 1/2 long green chilli, seeds removed, finely chopped

• juice of 1 large lime