Prawn and pineapple salad

Ingredients

• 20 medium green prawns, peeled, tails intact and pan-fried
• 1 cup thinly sliced, firm, smooth-leaf pineapple
• ½ cup vietnamese mint
• ½ cup coriander leaves
• ½ cup thinly sliced green onions
• ¼ cup coriander cress
• 2 bunches of snake beans, cut into 6cm lengths, blanched and refreshed
• 1 clove of garlic, coarsely chopped
• 1 long green chilli, coarsely chopped
• 2 tbsp shaved palm sugar
• ¼ cup fish sauce
• ¼ cup rice vinegar
• ¼ cup lime juice
• To serve: fried shallots (available from asian grocers)