Coconut Shrimp Salad

Preparation:

Preparation: Season the courgettes, after having cut them into julienne strips, with 2 tablespoons of vinegar, 2 tablespoons of oil, salt and pepper. Cover the courgettes and leave them to marinate in the refrigerator for at least a couple of hours. Bring 20 cl of water to the boil. Add the coconut, turn off the heat, put the lid on and, after half an hour, filter the liquid through a cloth or a very thick strainer. Brown the sliced onion in a pan with 4 tablespoons of oil. Add, in order, the prawns, curry, strained coconut milk, salt and pepper. Cook the prawns over high heat for 5 minutes to obtain a rather thick and restricted sauce. Remove the stem and pistil from the courgette flowers, wash and dry them carefully. Squeezing them a little with your hands, remove the zucchini from the marinade. Peel, wash and dry the lettuce. Boil the rice, cool it under running water and drain it very carefully. Season it immediately with the warm courgettes and prawns and their sauce. Mix, decorate with courgette flowers and serve.