Spicy citrus prawn and tat soi salad

1.Shell and devein prawns, leaving tails intact. Combine prawns in medium bowl with rind, juice and half the sambal. Cover, refrigerate 30 minutes.

2.Using vegetable peeler, slice cucumber into ribbons.

3.Cook prawns in large frying pan, in batches, until just changed in colour.

4.Place prawns in large bowl with cucumber, remaining sambal and remaining ingredients, toss gently to combine.