4 garlic gloves, crushed
2 tbsp coriander, finely chopped
1 tsp ground black pepper
1 red chilli, deseeded and finely chopped
2 tbsp brown sugar
2 tbsp fish sauce
20 medium raw prawns, peeled and deveined, with tails
2 tbsp clarified butter
FOR THE SALAD
4 small cucumbers, cut into ribbons
2 mangoes, peeled and cubed
Lime, to garnish
1 Place the garlic, coriander root and black pepper into a mortar and, using the pestle, grind to a paste. Tip the paste into a bowl and stir in the chilli, brown sugar and fish sauce.
2 Add the prawns and toss to coat. Set aside for 30 minutes.
3 Heat a large frying pan or grill plate to high. Add the clarified butter and when melted and sizzling add the prawns.
4 Cook for 2 minutes each side, until pink.
5 Scatter the salad ingredients on a plate and lay the prawns on top.
6 Pour over any pan juices, if desired. Garnish with lime to serve.