Pink Lady® Apples | Kenya

Put the garlic in a large pestle and mortar with a pinch of sea salt.
Pound until paste forms, then add the chili. Pound again until the chili is pummeled into small pieces.
Stir in the sugar, fish sauce, and lime juice.
Transfer the dressing to a large bowl.
Put the green beans into the pestle and mortar and pound lightly to bruise.
Add the cherry tomatoes and repeat.
Tip into the dressing, add the apples and prawns and toss to coat.
Divide between serving plates and top with the peanuts and fried onions, serving while they are still crisp.

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Thai Style Pink Lady® Apple & Prawn Salad