Lemongrass chilli prawn tacos with crunchy salad

Ingredients

• 16 - 20 large tiger prawns, heads removed, peeled and deveined
• Marinade
• zest and juice 2 limes
• 2 lemongrass stalks, roughly chopped
• 2 clove garlic
• 1 red chilli, halved and deseeded
• 1/4 cup coriander leaves
• 6 tablespoon vegetable oil
• 2 tablespoon water
• Coconut sauce
• 2 tablespoon vegetable oil
• 2 small shallots, chopped
• 1 teaspoon peeled, grated ginger
• 1 clove garlic, finely chopped
• 1 red chilli, halved lengthways, deseeded and roughly chopped
• 425 millilitre tin coconut cream
• juice 2 limes
• 1 tablespoon fish sauce
• 1/4 cup coriander leaves, chopped
• Salad
• 200 gram snow peas, trimmed, blanched in boiling water for 30 seconds, refreshed in cold water then thinly sliced on an angle
• 3 celery stalks, trimmed and cut into matchsticks
• 2 - 3 red radishes, thinly sliced on a mandoline or with a sharp knife
• To serve
• 12 small, soft flour tortillas
• 2 handfuls watercress
• toasted peanut halves (optional)
• 8 - 12 lime halves, cooked cut-side down on a griddle pan or barbecue grill until slightly charred