For the dipping sauce:
Finely chop the chillis and pick the leaves from the coriander. Squeeze the juice from the lime.
Heat the vinegar and sugar in a pan until the sugar has dissolved. Add the soy sauce and allow to cool. When cool add the chillis, lime juice and the coriander leaves.
For the rest of the recipe:
Peel and finely dice the shallot, garlic and the chillis. Pick the coriander leaves and roughly chop. Juice the limes. Wash and spin the mizuna leaves and finely slice the spring onions.
Remove the heads and shells from the prawns. Remove the digestive tract by cutting down the spine of the prawns with a sharp knife.
To cook the prawns: heat a frying pan or wok until very hot. Add the peanut oil and the prawns. Fry on one side for 1 minute. Turn over and cook for a further minute. Remove from the heat and add the shallot, garlic and red chilli.
Make sure the prawns are cooked through and then add the lime juice, fish sauce and coriander leaves. Serve immediately on a bed of mizuna leaves, a small ramekin of dipping sauce and finish with a scattering of finely sliced spring onions.
«Be careful not to overcook the prawns. Once the thickest part is white, they are cooked! If mizuna is unavailable, use rocket instead: the peppery leaves have a subtle sesame-like nuttiness that compliments Asian cuisine.»
Tiger prawns cooked with Thai spices and served with mizuna leaves and a sweet and sour dipping sauce.