Deshell, wash and devein prawns (or you can purchase prawn meat ready to go)
Heat fry pan over medium-high heat and cook prawns for 1-2 minutes on each side. Cook until prawns turn opaque, and there is a nice golden char on each side.
Thinly slice red cabbage leaves into shreds.
Using a sharp knife, remove the thick stem in the middle of the kaffir lime leaf. Then stack a few leaves together and roll tightly together or at least fold them in half lengthwise and then thinly slice into fine strips.
Trim the base of the lemongrass and then remove the harder outer layer of the stalk. Then thinly slice into rounds.
Remove mint leaves from stalk, wash and set aside for assembly.
Trim the stalk of the chilli, cut in half lengthwise and remove the seeds. Thinly slice chilli lengthwise so you get thin strips.
Trim scallion (spring onion) roots and then cut into 3-4cm lengths. Thinly slice lengthwise so you get thin strips similar to the chilli.
Salad Dressing
Thinly shave palm sugar and add to a small mixing bowl.
Add fish sauce, lime juice, tamarind puree, then mix until the palm sugar dissolves.
Add chilli paste and stir well to combine.
Assembly
In a large mixing bowl, place shredded cabbage, grilled prawns and ¾ of the sliced Thai herbs and aromats together.
Keep the remaining Thai herbs for serving.
Add chilli tamarind dressing to the salad and mix well. Make sure all the prawns are well coated with the spicy salad dressing.
Tumble dressed salad onto a large serving platter.
Scatter the remaining Thai herbs on the top and squeeze extra lime juice to serve.
Notes
Tamarind purée can be found in most large supermarkets in the Asian section or at Asian grocery stores. If you can’t find it, you can omit it in the dressing. Increase the lime juice to balance the flavours.
If you are serving a group where they can not take spiciness, reduce the chilli paste by ½ teaspoon in the dressing.
You can also replace the long red chillies with peppers, so you still have the red colours in the salad but not the heat.