White’s Coconut Prawns with Spicy Cashew Dressing


12 Medium Peeled Prawns
150 Mls Coconut Milk
2 Tbsp OilCos Lettuce Leaves


2 Tbsp Caster Sugar
2 Tbsp Thai Fish
Pinch Chili Flakes
1/2 Piece Ginger Chopped Finely
55 Grams Cashew Nuts
1 Tbsp Coriander & Mint Leaves


First make dressing. In a small saucepan heat through sugar, fish sauce, chili and ginger. Bring to the boil, simmer for about 2 mins. Add nuts and herbs cook for 2 mins. Remove from heat. Heat a frying pan to a medium heat, add a little oil, stir fry prawns until they start to change colour, add coconut milk bring to boil, reduce heat until thickened. To serve lay out lettuce leaves, place prawn on top and spoon over dressing.