Fresh coconut salad

For the dressing

15g galangal (or ginger), peeled and chopped 
1 bird's eye chilli, chopped 
½ tsp shrimp paste 
½ tbsp dried shrimps 
35g fresh coconut, finely chopped and toasted at 140C for 10 minutes 
½ tbsp roasted peanuts 
1 tbsp fish sauce 
½ lemongrass stalk, chopped 
¾ tsp salt 
80g palm sugar 
3 tbsp lime juice

For the salad 
3 tbsp peanut oil 
300g prawns, shelled and deveined
180g fresh coconut, shaved with a vegetable peeler 
1 green papaya, julienned (net weight 180g) 
90g cucumber, julienned 
30g picked coriander leaves 
30g picked mint leaves 
15g Thai basil leaves, shredded 
1½ mild medium red chillies, deseeded and julienned 
8 baby red shallots, peeled and thinly sliced (net weight 80g) 
50g roasted peanuts, chopped

Put the first nine dressing ingredients in a small food processor bowl and blitz to a fine paste. Heat three tablespoons of water in a small pan, stir in the palm sugar and, when it has dissolved, add the paste and cook for few minutes, stirring. Set aside to cool, then add the lime juice.

Heat the peanut oil in a frying pan, add the prawns and a pinch of salt, and stir-fry for two to three minutes until cooked through.

Put all the remaining salad ingredients in a large bowl, add the prawns and any oil from the pan, pour over the dressing, stir gently and serve.