Coconut prawn salad

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 
Difficulty
Easy
Dietary
Nut-free

A recipe from the Good Food collection.

Ingredients

24 raw king prawns (shrimp), peeled and deveined, tails left intact

plain (all-purpose) flour, to coat

1 egg

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

Method

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.