Satay Prawn Salad

Peel the carrot, then continue peeling until you are left with a pile of carrot ribbons. Stack the ribbons, then slice them into thin sticks. Slice the cucumber into discs, then slice each individual cucumber disc into matchsticks. Slice the pepper and spring onion finely. Roughly chop the lettuce and peanuts.

Add 100/150/200 ml of coconut milk, the soy sauce and the peanut butter to a small pot. Simmer for 1 min until the consistency of double cream is reached. Remove the pot from the heat and stir in 0.5./0.75/1 Tbsp of lime juice. Set the dressing aside to cool slightly.

Pat the prawns dry. Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the prawns. Sprinkle with the salt, curry powder and chilli flakes (spicy!). Cook for 2 min until cooked through.

Toss the cucumber, peanuts, lettuce, pepper, carrot and spring onion in the dressing. Top with the prawns and garnish with the sesame seeds.