Finely dice the chillies and purée the garlic using the back a knife. Zest half a lemon and mix all ingredients in a bowl along with the salt and olive oil.
To prep the prawns take off the head, break the shell and peel off. De vein then add to the marinade. Place on skewers and grill over a high heat for 2 minutes on each side. Finish with small squeeze of lemon.
Peel and deseed the mango. Dice into small pieces. Dice the chilli and very finely chop the mint. Mix together.
Peel and finely dice the shallot. Wash and spin the salad. Mix together along with the olive oil.
Mix the salad together and twist onto the plate. Put the skewers next to it. Then use 2 spoons to arrange a neat quenelle at the end of the plate.
«For a more intense flavour prepare the marinade with the prawns the night before and leave in the fridge overnight.»