Coconut and prawn fritters with asian salad

Ingredients

• 200 grams rice flour
• 1 teaspoon ground turmeric
• 3/4 cup (180ml) coconut milk
• 1/2 cup (125ml) water
• 650 grams uncooked medium shelled prawns (shrimp), chopped roughly
• vegetable oil, for deep-frying
• 1 (120g) butter (boston) lettuce, leaves trimmed
• 2 medium_piece (345g) carrots, cut into matchsticks
• 1/2 small_piece (200g) daikon radish, cut into matchsticks
• 1 1/2 cup (100g) bean sprouts
• 1 cup fresh coriander (cilantro), firmly packed
• 1 cup fresh mint leaves, firmly packed
• 2 tablespoons lime juice
• 2 tablespoons water
• 2 tablespoons fish sauce
• 1 tablespoon caster (superfine) sugar
• 1 fresh long red chilli, chopped finely
• 1 clove garlic, chopped finely