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 

1. To make the prawn powder, preheat the oven to 175C. Place all the ingredients onto a tray and roast for 15 mins or until the rice is golden. Allow to cool before grinding in a spice grinder or mortar and pestle. 
2. For the dressing, mix all of the ingredients into a bowl. Place the prawn rice powder, chopped prawns, green papaya, mango, snake beans, cucumber and herbs in the dressing and toss to coat.
3. To assemble, place the lettuce cups onto the serving platter, pile up the prawn salad on top and pour extra dressing. 

Serving suggestion