1 tablespoon vegetable oil
4 veggie prawns or 8 veggie shrimp, cut into 1” pieces
1 red jalapeno, minced
1 clove garlic, minced
1 teaspoon minced onion
juice of 1/2 lime
1/2 large carrot, julienned
1/2 small red onion, thinly sliced
1/2 cup julienned daikon radish
1/4 cup cucumber, julienned
handful mung bean sprouts
1-1/2 tablespoons (heaping) fresh thai basil, thinly sliced
1/2 tablespoon fresh mint, thinly sliced
1/2 tablespoon (heaping) fresh cilantro, chopped
1 tablespoon sunflower seeds or crushed peanuts [u]Sauce[/u]:
1 tablespoon oil (I used olive, any will do)
1 tablespoon veggie fish sauce (made from mushrooms)
or use 1 tablespoon soy sauce mixed with 1 teaspoon seaweed powder
1 tablespoon sriracha or red chili paste
1 tablespoon minced ginger
1-1/2 teaspoons sugar
1 teaspoon minced garlic
1/2 teaspoon salt
[u]Salad[/u]:1. Heat oil in a pan. Add prawns, jalapeno, garlic, and onion; cook for 5 minutes, or until they start to brown a bit. Be sure to stir frequently and don't let the garlic burn! Turn off the heat and add the limejuice. Set aside.
2. In a bowl, combine the carrot, onion, radish, cucumber, sprouts, basil, mint, and cilantro.
3. Put the lettuce in a bowl or on a plate and top with the veggie/herb mixture. Put the shrimp on top of the veggies. Sprinkle with the seeds or nuts.
[u]Sauce[/u]:4. Mix all the sauce ingredients together.
[u]Assembly[/u]:5. Drizzle sauce over the salad, serve and enjoy! :)
Note: Whole Foods usually has the veggie shrimps, but if you can't find them you can order them from this place in NYC that has an extensive list of veg. meat substitutes. www.vegieworld.comIf  you don't want to do that, it is just as good with deep fried tofu substituted for the prawns/shrimp.
Source of recipe: I made this! It's my husband's favorite. :)