Ingredients

• 12 large tiger prawns, shelled
• 2 tomatoes, diced
• 1 small red onion, chopped
• 1 cucumber, seeds removed & diced
• ½ bunch Vietnamese mint
• 150 g Danish feta
• 2 tsp TurmeriX

Dressing

• 2 ½ cups warm water
• Juice of 1 lime
• 1 tbsp honey
• 1 ½ tsp tamarind paste
• Pinch of salt
• ½ cup vegetable oil
• 1 tbsp TurmeriX

Directions

1. Make the dressing: In a small bowl, place tamarind paste, honey, lime juice, salt, and TurmeriX. Mix to form a paste.
2. Gradually add the warm water while stirring until combined.
3. Transfer to a jar with a tight-fitting lid, add the oil, and shake vigorously until emulsified.
4. Prepare the salad: In a medium bowl, combine tomatoes, red onion, and cucumber. Season with salt and cracked black pepper. Toss with the dressing and transfer to a serving platter.
5. Cook the prawns: Heat a pan or griddle to medium heat. Sprinkle prawns with TurmeriX and salt. Grill or fry for 2 minutes on each side until cooked through.
6. Place prawns on top of the salad. Garnish with crumbled feta and fresh Vietnamese mint leaves.