Method

• 1.
  For the dressing, place the palm sugar and 1 tbs water in a saucepan over medium heat, stirring until sugar dissolves.
• 2.
  Bring to the boil and cook for 2 minutes or until starting to caramelise around the edges.
• 3.
  Swirl to combine, then carefully stir in soy and tamarind. Set aside for 5 minutes to cool. Whisk in oil and lime juice. Set aside.
• 4.
  Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 180°C (a cube of bread will turn golden in 30 seconds when oil is hot enough).
• 5.
  In two batches, add baguette slices and fry for 2-3 minutes until golden. Remove with tongs and drain on paper towel.
• 6.
  Combine flours in a bowl and season. Add prawns and toss to coat, shaking off excess. Deep-fry prawns in batches for 3-4 minutes until crisp. Remove with a slotted spoon and drain on paper towel.

• 7.
  To serve, arrange lettuce on a serving platter and drizzle with dressing. Top with tomatoes and scatter with jalapeno, fried baguette, prawns and coriander.