Lemongrass prawns salad

4 tbsp chicken stock made with Borvil
2 tbsp nam pla
2 tsp mild or medium curry powder
24 tiger prawns
1 tbsp very finely chopped lemongrass
3 small shallots, peeled and very finely chopped
¼ tsp artificial sweetener
2 tbsp lemon juice
2 spring onions, trimmed and finely chopped
1 small cucumber, cut into thin shreds with a vegetable peeler

To Serve
light soy sauce

1. Place the stock, nam pla and curry powder in a saucepan and bring to the boil. Add the prawns and cook for 3-4 minutes or until opaque and just cooked through.

2. Add the remaining ingredients, stir and cook for 1 minute and then remove from the heat.

3. Divide the warmed salad between four warmed bowls and serve immediately with light soy sauce to drizzle over.