- 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/1žoz 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
- 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.