Instructions: Chop the ginger garlic and coriander.

Shred the lettuces.

Put the ginger and garlic into a large saute pan together with the butter and olive oil and place over low heat until hot and aromatic.

Meanwhile simmer the coconut cream in a small pan for a few minutes to reduce it a little.

Add the lettuce to the saute pan and toss till every shred glistens with fat.

Then cook over moderate heat for six minutes or so stirring and turning the leaves as necessary to drive off their moisture reduce them in bulk and thoroughly heat them through yet retain slight crunch.

Cook the prawns simultaneously.

Drop them into the simmering coconut cream push them down into the liquid as much as possible and cook fairly gently stirring as necessary until the flesh has turned pink.

Season the cooked lettuces with salt pepper lime zest and green coriander.

Gently but thoroughly mix in the prawns in coconut cream never mind if the cream begins to look a little curdled and serve straight away with plain boiled basmati rice.

serves 4

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