Makes 6 servings

2 medium apple mangoes
1-inch piece fresh ginger root
¼ cup cilantro leaves
¼ cup Thai or Vietnamese basil leaves
¼ cup mint leaves
2 tsp Thai chili oil, to taste
½ lime
unrefined sea salt, to taste

18 large prawns (about 1 lb)
3 mirin or rice wine
unrefined sea salt
fresh cracked black pepper

2 tbsp rice bran or grapeseed oil

2 cups watercress, to serve

To prepare the mango salsa, peel and dice the mangoes, peel and grate the ginger through a microplane zester. Next, mince the cilantro, basil and mint. Combine everything in a bowl and toss to combine. Add the chili oil and squeeze the lime juice. Season with salt to taste. Cover and set aside while you prepare the prawns.

To prepare the prawns, peel and devein the prawns leaving the tail intact. Place in a bowl and add the mirin and allow to sit for 10 minutes.

To cook the prawns, heat a grill pan over medium-high heat. Once the pan is nice and hot, dip a piece of paper towel into a bit of oil and lightly coat the pan. Then place the prawns into the pan and cook for 1 minute or so per side.

To serve the prawns, lay some watercress on a plate, top with 3 prawns and spoon the mango salsa on the side or on top. Serve immediately.

Notes:

Gluten-free