A recipe from the Good Food collection.
24 raw king prawns (shrimp), peeled and deveined, tails left intact
plain (all-purpose) flour, to coat
1 tablespoon milk
60 g (2¼ oz/1 cup) shredded coconut
2 very large handfuls chopped coriander (cilantro) leaves, plus 1 tablespoon extra
2½ tablespoons oil
300 g (10½ oz) red Asian shallots (eschalots), chopped
2 garlic cloves, finely chopped
2 teaspoons grated fresh ginger
1 red chilli, seeds and membrane removed, thinly sliced
1 teaspoon ground turmeric
270 ml (9½ fl oz) coconut cream
2 makrut (kaffir lime) leaves, thinly sliced
2 teaspoons lime juice
2 teaspoons palm sugar (jaggery)
3 teaspoons fish sauce oil, for shallow-frying
150 g (5½ oz) mixed lettuce leaves
1. Holding the prawns by their tails, coat in flour, then dip into the combined egg and milk and then into the combined coconut and coriander. Refrigerate for 30 minutes.
2. Heat the oil in a saucepan and cook the shallots, garlic, ginger, chilli and turmeric over medium heat for 3-5 minutes. Add the coconut cream, makrut leaves, lime juice, palm sugar and fish sauce. Bring to the boil, then reduce the heat and simmer for 2-3 minutes, or until thick.
3. Heat 2 cm (¾ inch) oil in a pan and cook the prawns in batches for 3-5 minutes, or until golden. Drain on paper towels and season. Add the coriander to the dressing. Toss the lettuce and prawns together and drizzle with the dressing.