Prawn Parcels with Vietnamese Salad & Coconut Rice

Ingredients

• 2 tbsp fish sauce
• 2 tbsp peanut oil
• 2 tbsp lime juice
• 1 tsp caster sugar
• 3 cloves garlic, crushed
• 2 tbsp finely grated ginger
• 2 small red chillies, chopped
• ¼ cup chopped coriander leaves
• 1kg medium uncooked prawns, peeled, tails intact, deveined
• 8 kaffir lime leaves
• 2 tbsp Thai basil leaves, plus extra to serve
• banana leaves, to serve (optional)
• 270ml light coconut cream
• 1½ cups jasmine rice
• 2 tbsp shredded coconut, toasted
• 2 carrots, thinly shredded
• 1 Lebanese cucumber, halved lengthways, thinly sliced
• 1 long red chilli, seeded, finely chopped
• 1½ tbsp rice wine vinegar
• 2 tsp caster sugar
• 2 tbsp Vietnamese mint leaves
• 2 tbsp roasted peanuts, chopped
• ½ tsp salt