Tiger prawns in breadcrumbs and coconut, with lemon and mustard sauce and a papaya salad

Method

1. Place the prawns in a bowl with the coconut liqueur, chilli and garlic leave to marinate for an hour or so.

2. Drain and pat dry. Mix the crumbs and coconut together.

3. Dip the prawns into the flour and shake off the excess. Dip them into the beaten egg and then coat in the breadcrumbs.

4. Heat the oil in a deep fat fryer or wok to 170° and deep-fry the prawns for five or six minutes, until golden. Drain well on paper and sprinkle with salt.

5. Mix the mayonnaise with the mustard, lemon zest and lemon juice. Serve the sauce as a dip for the prawns.

6. To make the salad, peel the papaya, discarding any seeds. With a sharp knife, cut into julienne strips.

7. Pound the garlic and chilli together using a pestle and mortar.

8. Cut the green beans into short lengths and pound very lightly, just to bruise them. Put the garlic, chilli and bean mixture in a bowl.

9. Add the sugar, papaya, lime juice, fish sauce and tomato and mix together. Serve sprinkled with chopped almonds, on banana leaves of possible.