Bistro des Z'Artes

Serves 4 persons

Ingredients

1kg Giant black tiger prawns

Salt & pepper to taste

1 clove of garlic

80g butter

2 medium onions

2 carrots

1/4 head of white cabbage

1 lime (zest & juice)

30ml vinegar (preferably rice vinegar)

30ml soy sauce

1/2 red chili

1 spoon chopped coriander

80ml thai fish sauce (nan pla)

A few leaves f fresh mint

1 lemon

Method

1. Defrost the prawns & cut in half lengthways.
2. Lay out on a tray & season the flesh with salt & pepper. Rub with half the garlic clove & grill rapidly on a bbq or hot plate, finish with melted butter (these can be seared or cooked through to be finished in the oven a few minutes later, for me I think the oven is better to finish)
3. Grate the onion & place in a bowl.
4. Mix together the other half of the garlic clove finely chopped with coriander, vinegar, lime zest & juice, thai fish sauce, chopped chili and soy sauce. Pour this over the onion and leave it for 20mins to marinate (this will take the  raw flavour out of the onion).
5. Just before serving mix the grated carrot & finely sliced cabbage into the onion mix with a few leaves of chopped mint & lay on the plates as a base.
6. Finish the prawns for a few minutes in a hot oven (220C) & place on top of the slaw.
7. Drizzle the cooking juice & serve with a wedge of lemon.

Note

This is a dish that you may have to make your guests wait for as if it stands for even the shortest length of time, the prawns will start to dry out and it will taste stale.

The best side dish for this is pilaf rice, but new boiled potatoes also work well.