Ingredients

• 16 large raw tiger prawns
• 4 limes
• zest and juice only
• 2 red chillies
• diced
• 1 thumb-size piece ginger
• grated
• 3 tbsp vegetable oil
• 1 head pak choi
• shredded
• small bunch of coriander
• 1 tsp sesame oil
• 50g/1¾oz peanuts
• chopped
• 100g/3½oz egg noodles
• cooked
• cooled and oiled
• salt and freshly ground black pepper
• 3 chillies
• cut into strips
• 2 tbsp sweet chilli sauce
• 2 passion fruit
• juice only

Directions

• Split the prawns down the middle and put them
• split side up
• in a bowl.
• Chop two of the chillies and half the ginger. Add half the vegetable oil to the chopped chilli and ginger. Pour this over the prawns and mix well.
• Place the prawns cut side down on a hot griddle pan. Turn the prawns after two minutes. At this point
• pour half the lime juice and zest over them and leave to cook for another two minutes.
• Meanwhile
• make the noodle salad. Add the shredded pak choi
• coriander
• sesame oil
• a splash of vegetable oil
• the remaining lime juice (reserving one teaspoon) and zest and the peanuts to the cooked noodles.
• Cut the remaining ginger and chillies into fine strips and add them to the noodles. Season to taste.
• For the dipping sauce
• mix two tablespoons of sweet chilli sauce with the passion fruit juice and one teaspoon of limejuice.
• Serve on a large platter
• with the noodles on one end and a stack of prawns on the other
• with the dipping sauce in a small dish in the middle.