Mix the tamarind paste with the honey, lime, lemon and soy and brush the cleaned tiger prawns with it. Ideally marinate for 1 hour.
Coat the prawns in the panko breadcrumbs and place into a deep fat fryer briefly until golden brown.
For the salsa simply mix all the ingredients together.
To serve make a bed of salad leaves in a bowl, place the prawns on top, sprinkle with sesame seeds then pour the coconut salsa over the top.
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