UDANG SALAD (PRAWN SALAD)

1 small carrot
10 slices cucumber
1 small onion, sliced thinly
1 tbsp oil
50 g prawn, peeled and deveined
1 clove garlic, chopped
1 tbsp fish sauce
2 tsp sesame oil
1/2 tsp sugar
2 tsp sesame seeds
2 stalks spring onion, sliced
1 whole lime, cut in wedges

Wash carrots and slice into matchstick size. Put into a salad bowl and add the sliced onions and cucumber.

Heat the oil and quick stir fry the prawns and transfer into the salad bowl.

Add onto it the chopped garlic, fish sauce, sesame oil, and sugar; mix well.

Garnish with sesame seeds and spring onions. Serve with lime wedges.