In a food processor, shred the carrots, wombok and capsicum and add to a medium bowl.
Roughly chop the fresh mint and coriander, then add to the vegetables.
To make the dressing, combine the fresh lime juice, fish sauce and diced chilli and put aside.
Heat a medium pan over medium heat and add 2 tsp oil. Cook the shrimp for 2 minutes on each side.
Mix the dressing through the salad, then top with the prawns.