Remove shells and clean prawns. Marinate prawns in fish sauce for 20 minutes.
Heat a large skillet on high with coconut oil and sauté the prawns for 5-7 minutes until fully cooked. Remove from heat, and mix with green onion, cilantro, mint, lime juice, and tamari.
Let it cool in the fridge and plate over a bed of fresh greens, additional fish sauce, lime juice, fresh herbs, and Khao Khua. Serve with a lime wedge.
Notes
We recommend using Thai Kitchen brand fish sauce and tamari, or any gluten free brand.