1 small pineapple or 350g pineapple chunks
250g cooked king prawns
½ cucumber, peeled, deseeded and sliced on the angle
200g tomatoes, halved
handful mint leaves, very roughly chopped
For the dressing
½ red chilli, deseeded and sliced
1 tsp garlic oil
1 tsp golden caster sugar
juice 2 limes
1½ tsp fish sauce
Mash the chilli, garlic oil and sugar to a paste using a pestle and mortar or small processor. Stir in the lime juice and fish sauce, then set aside.
Peel, quarter, core and slice the pineapple at an angle. Toss with beansprouts, prawns, cucumber and tomato and some of the dressing. Pile into bowls and scatter with mint and cashews. Drizzle with the rest of the dressing and serve.
Recipe from Good Food magazine, October 2009