Thailand is lucky in that prawns are always plentiful, with salt water and fresh water varieties, and in your local market are very cheap. Large prawns can be found cheaply even in the supermarkets. The flavor from using coriander makes this an ‘Asian’ dish. One important feature with all prawn dishes is not to overcook, otherwise the prawns will get very tough and rubbery.
It is also suggested that you remove shells, heads and tails and de-vein the prawns before cooking, although some people like the tails left on. (Thais are also partial to the heads, but these are not so acceptable to the foreign palate.)
In the wok, sauté onions and garlic in olive oil until golden. Add the prawns and sauté for two minutes, then add white wine, tomatoes and lemon juice and sauté for five more minutes, stirring constantly.
Add salt and pepper to taste, add bread crumbs and cheese and sauté for two more minutes.
Serve over a bed of rice or noodles and sprinkle with the chopped coriander.