Salt and Pepper Prawns with Sweet Chilli

1Roughly chop the radishes (100 g), peanuts and coriander. Peel the carrot (1 large) lengthways into long ribbons and put into a bowl. Scrape in the radishes (100 g), peanuts and most of the coriander. Cut the lime (1) in half, squeeze the juice of one of the lime (1) halves into the salad then splash in the fish sauce, if using. Mix everything together.

2Stir the cornflour (2 tbsp) with the chilli flakes, a generous pinch of salt and a good whack of black pepper in a shallow bowl.

3Using some kitchen roll, pat the prawns dry.

4Melt the coconut oil (2 tbsp) in a wok or large frying pan over a high heat. Drop the prawns into the cornflour (2 tbsp) mix, toss so that each prawn becomes evenly coated, then carefully lower the prawns into the oil. Fry for 1 1/2 minutes on each side. The raw grey colour of the prawns will turn pink, which shows you they are cooked.

5Using a slotted spoon to get rid of any excess oil, pile the fried salt and pepper prawns onto a plate. Scatter over the remaining coriander. Serve with the carrot (1 large), radish and peanut salad, sweet chilli sauce and the remaining lime (1) half for squeezing.