Heat the peanut oil in a wok , add the prawns and stir fry for a minute or two until cooked. Allow to cool. Add squeeze of lemon and lemon rind at this stage.
Mix together all the Thai salad dressing and shake to combine, making sure that the sugar dissolves.
In a serving bowl add prawns, tomatoes, and spring onion.
Pour dressing over and toss.
Serve topped with mint.
Recipe by Shades of Cinnamon at https://www.shadesofcinnamon.com/spicy-thai-shrimp-salad/