Remove the head and shell from the prawns. Use the tip of a sharp knife to remove the black spine.
Remove the seeds from the chillies and then finely dice. Peel and finely dice the garlic and the ginger. Pick the coriander leaves and then roughly chop.
Zest and juice all of the limes. Finely slice the spring onions and wash the mizuna leaves.
For the mayonnaise: Separate the egg yolks from the whites and place sthe yolks in a bowl. Season with salt and add the zest and juice of 2 limes.
Whisk the ingredients together and start drizzling in the sunflower oil. Whisk constantly until you have a thick mayonnaise. Check the seasoning.
Heat a frying pan or wok until very hot. Season the prawns with salt and pepper. Add a splash of peanut oil to the hot pan and cook the prawns for 3 minutes.
Just before they are cooked through add the chopped ginger, garlic and chillies to the pan. Stir and then add the remaining lime juice and zest.
Dress the mizuna leaves with peanut oil and a splash of rice wine vinegar and soy sauce.
Serve the prawns on a bed of mizuna, top with spring onions and finish with a dollop of lime mayonnaise.
«This dish can be varied by using squid instead of tiger prawns. Slice the squid thinly and cook for 1 minute in a very hot pan.»
Wok fried spicy king prawns with a zesty mayonnaise and mizuna leaf salad.