Incredible eastern-style flavours which add extra zing to these delicious juicy prawns
Make the dressing: heat the palm sugar gently in a pan adding just enough water to form a thick syrup. Then add the lime leaves, shallots, lemongrass, ginger and coriander stalks. Simmer for a few minutes to infuse the flavours, then add the tamarind paste and fish sauce. Cook for another 2 minutes then strain and allow to cool.
Heat a frying pan with the groundnut oil and fry the prawns until they are cooked through and have turned pink.
While the prawns are cooking, toss all the salad ingredients together then divide between two plates. Scatter over the prawns and spoon over a couple of tablespoonfuls of the prepared dressing per plate (store any remaining dressing in a lidded glass jar in the refrigerator).