Step 1

For the chilli dressing, using a mortar and pestle, pound chillies, garlic, ginger, sugar and eschalot to a paste. Stir through fish sauce and lime juice, and set aside (dressing can be stored, chilled in an airtight container, for up to 5 days).

Step 2

Heat 2cm oil in a frypan over high heat. In 2 batches, shallow-fry prawn tails and shells for 1-2 minutes or until crispy, then remove with a slotted spoon and drain on paper towel. When cool enough to handle, coarsely crumble.

Step 3

Arrange herbs, mango, prawn and crumbled tails and shells on a serving platter. Scatter with cashews and baby red cress, if using, and drizzle with dressing. Serve immediately with lime cheeks.