In a frying pan, toss peanuts in oil until golden. Tip onto a plate lined with kitchen paper and set aside.
Mix fish sauce, lime juice, coconut milk, sugar, garlic, ginger, chilli and pepper in a bowl to make a dressing.
Cook prawns in simmering, salted water for 1–2 minutes until pink.
Toss prawns in dressing, then add peanuts and mint leaves.
Serve warm.
Featuring peanuts and fresh mint, this warm prawn salad becomes more substantial if combined with softened wide rice noodles or vermicelli.
