300g cooked Jasmine rice, chilled

250g cooked king prawns

200g cooked baby prawns

1 head of oriental cabbage, finely shredded

1 red pepper, finely shredded

2 carrots, coarsely grated

3 spring onions, finely shredded

5 radishes, thinly sliced

1 handful of bean sprouts

2 hard boiled eggs, sliced into quarters

1 small handful of chopped basil, coriander and mint

For the dressing:

2 tbsp Encona Thai Sweet Chilli and Ginger Sauce

2 tbsp lime juice

2 tbsp groundnut oil

1 tbsp fish sauce

¾ tbsp sugar

1 garlic clove, crushed