Pomelo, Prawn & Green Mango Salad Bowl

Ingredients

• 1kg prawns (peeled and deveined, tails on)
• 1 tbsp peanut oil (for stir fry)
• 1 tbs fresh turmeric (grated)
• 2 garlic cloves (grated)
• 2 limes (zest only)
• 1 tbsp Squid Brand Fish Sauce
• 400ml TCC Premium Coconut Milk
• 1 tsp palm sugar
• 4 small green mangoes (julienned, about 1½ cups)
• 1 punnet cherry tomatoes (halved)
• ½ pomelo or ruby grapefruit (peeled, pith removed and roughly torn)
• 11⁄4 cup mixed herbs: basil (or thai basil), coriander, mint
• 1⁄4 cup for garnish
• 1 tbsp roasted peanuts (chopped coarsely)
• 2 shallot sliced finely (or 1⁄4 Spanish onion)
• 2 limes (juiced)
• ½ tsp sugar
• 1⁄4 cup coconut flakes (toasted)
• 2 birds eye chillies (sliced, optional)
• 1⁄4 cup mixed herbs (set aside from above)