1. To make the marinade/ dressing – place Pic’s peanut oil, lemon grass, lime juice, palm sugar, fish sauce & chillies into a large bowl. Whisk until sugar dissolves then reserve a ¼ cup of the mixture to dress the salad.
  2. Place prawns into a bowl & pour the remaining marinade over the prawns. Toss well, cover & refrigerate for 1 hour to marinate.
  3. Heat barbecue pan over high heat until hot. Lightly grease with a little peanut oil. Grill the prawns for about 2 minutes on each side or until just cooked through.
  4. Meanwhile place the cucumber, spring onion, coriander, mint, bean sprouts & mango into a bowl. Pour over the reserved marinade/ dressing. Toss to combine.
  5. Arrange the salad on serving plates, top with the prawns, chopped peanuts & crispy shallots. Drizzle with a little extra Pic’s Peanut oil then serve.