For the prawns, pound the coriander and olive oil together in a pestle and mortar until the mixture is the consistency of pesto. Dip the prawns in the coriander to coat.
Unravel the pastry onto a flat, clean work surface. Cut the pastry into 12 equal pieces about 10cm/4in (keep the pastry pieces covered after you've cut them out to prevent them from drying out). Wrap the pastry pieces around the prawns.
Heat a deep fat fryer to 170C/325F/Gas 3, or until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Deep fry the prawns in batches until golden-brown. Remove with a slotted spoon, drain on kitchen paper and keep in a warm place until ready to serve.
For the salsa, combine all of the salsa ingredients. Leave to stand for about 15 minutes to let the flavours infuse before serving.
Serve the prawns with the salsa on the side.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Eric Knowles and Kate Bliss go up against each other at an auction in Wareham in Dorset.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.