Wild prawn larb

• 8 x MSC certified cooked king prawns (look for the blue fish tick), peeled and deveined, chopped roughly 
• 300g green papaya, shredded 
• 2 fresh mangoes, flesh only in rough chunks 
• 150g snake beans or green beans, cut into 2cm lengths 
• 1 Lebanese cucumber, sliced lengthways 
• 1 cup of coriander 
• 1 cup of mint leaves
• 1 cup of Thai basil leaves 
• 2 kaffir lime, thinly sliced 
• 1 baby gem lettuce, leaves picked for cups
• Pork floss, to serve (optional)

Fragrant prawn powder:

• 150g glutinous rice
• 4-5 thin slices galangal 
• 4 kaffir lime leaves, coarsely torn
• 1 lemongrass stalk, thinly sliced 
• Reserved prawn shells 

Dressing:

• 80ml lime juice
• 60ml fish sauce 
• 1 long fresh red chilli, seeded and finely chopped 
• 3tsp ginger, finely grated
• 4tbsp palm sugar, crushed or softened in the microwave