Coconut, prawn & cucumber salad
Make the coconut sauce for this the night before and you’ll have this light summery salad on the table in a flash.
Heat the oil in a small saucepan and fry the turmeric, garlic and chilli flakes until fragrant, then add the coconut milk and fish sauce and bring to a gentle simmer.
Cook for 10 mins to reduce slightly and then set aside to cool. Add the lime zest and juice to the cooled dressing. Adjust the seasoning, adding salt and lime juice as required.
Pour ¼ cup of the coconut sauce over the prawns and leave to marinate for 30 mins if you have time.
In a frying pan, dry-fry the coconut threads until golden, then set aside. Either grill or pan fry the prawns for 2-3 mins each side. Set aside.
In a frying pan heat a little oil and when shimmering add the mustard seeds and curry leaves, fry for a minute or so until the seeds start to pop. Remove from the heat.
Season the cucumber with salt and divide among plates. Add the prawns and spoon over some sauce. Scatter over the mustard seeds and curry leaves, coconut thread and chilli. Serve immediately with extra lime.
Serve the Coconut, Prawn & Cucumber Salad with basmati rice for a more substantial meal.
2 Tbsp vegetable oil, plus extra for frying
2 cloves garlic, finely chopped
5cm piece turmeric, peeled and grated (or 1 tsp turmeric powder)
a good pinch chilli flakes
1 can coconut milk
2 Tbsp fish sauce
1 lime, grated zest and juice plus extra for serving
500g (approx 24) large raw Shore Mariner prawns, defrosted
¼ cup coconut threads or chips
2 tsp black mustard seeds a couple of sprigs curry leaves
1 large cucumber, quartered lengthwise and sliced
1 green or red chilli, thinly sliced