Spread the dill and mint and cashews over the prawns. 16 cooked King or Tiger Prawns, peeled 1 cup pineapple 1/2 diced paw-paw or papaya 1 Lebanese cucumber, diced 1/2 finely diced Spanish onion 1/3 cup of fresh chopped mint 1/3 cup of fresh chopped dill leaves 1/4 cup raw cashews Dressing. 1 chilli, finely sliced 1 tablespoon fish sauce 1 tablespoon rice wine vinegar The juice and zest of 1 lime 1/2 teaspoon sesame oil In a bowl, gently toss the prawns, fruit, cucumber and onion