• Slice cucumber into half-moons. Pick and thinly slice mint leaves. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine ginger & lemongrass paste (see ingredients), chicken and a drizzle of olive oil.

• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Meanwhile, to the bowl with the chicken, add cornflour and the plain flour and toss to combine. • When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.

• Meanwhile, in a large bowl, combine cucumber, mint, shredded cabbage mix, mixed salad leaves, soy sauce mix (see ingredients) and a drizzle of vinegar and olive oil. Season with pepper.

• Divide mint salad between bowls. • Top with Vietnamese ginger lemongrass fried chicken and prawns. • Garnish with crushed peanuts. Drizzle over mayonnaise to serve. Enjoy!