Light, Asian-inspired shellfish salad.
To prepare prawns that have heads on, pull off the heads and pull out the dark vein running down the back. Don’t leave it in as it tastes very bitter. If you buy prawns without heads, check for dark veins before cooking.
• 20 large, raw shell-on prawns (without heads)
• 1 small garlic clove, crushed (optional)
• Juice of 2 limes
• 2tbsp vegetable oil
• Walnut-sized piece of fresh ginger, grated
• 1tsp sugar • 1tsp fish sauce
• Mixed salad leaves, including some mustard leaves
• 1 ripe mango, chopped into chunks
• 2tbsp sweet chilli sauce
• 2 spring onions, very finely chopped
• Fresh coriander, finely chopped
• 2 limes, to serve
1) To prepare the prawns, with the legs facing upwards make a cut from one end to the other, leaving the tail attached to hold the two halves together. Open out slightly to expose the flesh.
2) Mix together the garlic, if using, the juice of one lime, the vegetable oil and half of the grated ginger.
3) Pour over the prawns and toss together to coat. Leave to marinate for an hour.
4) Meanwhile, to make the dressing, mix together the remaining lime juice and ginger with the sugar and fish sauce.
5) Cook the prawns on a barbecue, under a hot grill or on a griddle until they become opaque.
6) While they are cooking, put the salad leaves on four plates.
7) Toss the mango in the chilli sauce and sprinkle over the leaves with the prepared dressing.
8) Put the hot prawns on top, scatter with the spring onions and coriander and serve with half a lime for squeezing.