[Photo provided to China Daily]

4 Mango and Prawn Salad

From chef Goh Wooi Cheat, Dragon Palace, Kempinski Hotel (Beijing)

3 prawns

40g green papaya slices

40g green mango slices

20g onion slices

20g cucumber slices

10g assorted nuts (pistachios or pumpkin seeds)

For the dressing:

1 tsp lime juice

1 tsp plum sauce

1 tsp sugar

1 tsp fish sauce

1 tsp salt

½ tsp sesame oil

Bring the water to a boil and add the prawns, reduce the heat, cover the pan and simmer the prawns for 3-6 minutes, depending on their size. Cool down the prawns in cold water, then peel them.

Place lime juice, plum sauce, sesame oil, sugar, fish sauce and chilies (if you like) into a large bowl; whisk until sugar dissolves.

Place cucumber, onions, papaya and mango in a bowl, add the prawns and dressings, toss around 30 seconds until the papaya and onions become softer and completely absorb the dressing. Serves 1.