Toss the raw prawns in the curry paste and allow to marinate for at least 1 hour.
Slide the raw peanuts into an oven pre-heated to 180 degrees for 10 -15 minutes then allow to cool before crushing in the mortar and pestle.
In a large bowl toss together the chilli, carrot, spring onion, lettuce and all the herbs.
Heat a wok and very quickly toss the prawns until they just turn pink, turn off the heat and leave for 2 minutes while you make the dressing.
Combine the sugar, fish sauce, vinegar and sesame oil in a bowl then add the sliced Spanish onion and squeeze together.
Toss the warm prawns through your salad mix, sprinkle with crushed roast peanuts and pour over the dressing.
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