Make dressing by placing garlic, onion, fish sauce, lime juice, EVOO, palm sugar, mint and coriander into Thermomix bowl and blending for 15 seconds on speed 6.
*I roasted my own chillies by simply placing them on top of the naked flame on my Kleenmaid wok burner for around 5-7 minutes. I did need to keep turning them (used one, saved one) until they were fairly evenly charred. Wrapped them in foil after that, until the skins blistered and rubbed off easily. The flavour difference in doing this is significant…and it is so easy and quick to do, I hope you try it.
Add chives and chilli and stir through for a few seconds on Reverse + speed 3. Set aside. (You can premake the dressing and allow flavours to blend for up to 24 hours prior to use. This dressing would also be excellent on other salads.)
Roast peanuts by placing nuts into 200°C oven and cooking for 10 minutes or until fragrant. Cool slightly.
Prepare prawns by placing into paper lined Combi Steam Oven tray, or Varoma tray and steaming for 15 minutes. (This time refers to frozen prawns, if using fresh you will need significantly less time.)
Gently toss all salad ingredients together with dressing and add a few extra coriander leaves.