Ingredients

• 12 large prawns
• head and tail left on
• body peeled
• de-veined
• 4 tbsp ready-made chilli and garlic sauce
• 150ml/5fl oz olive oil
• 2cm/1in fresh root ginger
• peeled and finely chopped
• 3 garlic cloves
• peeled and crushed
• 90ml/3fl oz olive oil
• 2 tbsp balsamic vinegar
• 1 tsp caster sugar
• 2 bunches mixed herbs (such as chervil
• parsley
• dill
• mint
• tarragon and basil)

Directions

• For the prawns
• coat the raw prawns with the chilli and garlic sauce in a shallow non-reactive dish. Cover and leave to marinate for up to an hour.
• Heat the olive oil in a griddle pan until smoking. Add the prawns and cook until well coloured (about three minutes each side).
• Set the prawns aside in a warm place while you make the salad and dressing.
• For the herb salad
• combine the ginger and garlic with the olive oil in a pan and gently heat. Once warmed through
• remove from the heat and leave to infuse.
• Mix the balsamic vinegar
• infused olive oil and the caster sugar in a small bowl to make a smooth emulsion.
• Lightly toss all the herbs together in a separate bowl. Add the dressing
• a little at a time
• until the herbs are coated.
• To serve
• arrange a little of the salad on each of four plates and serve with the prawns straightaway.