Thai Prawn Galette

Prep everything first: chop the aromatics, measure the fish sauce and palm sugar elements, and pat the prawn dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the prawn. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.

Stir in the coconut milk and the rest of the fish sauce and palm sugar flavours, letting them cook out for a minute until fragrant.

Add the courgette along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the topping and serve while hot.