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.
Wash the rocket leaves if necessary and discard any damaged leaves.
Cut the cherry tomatoes in half.
Finely slice the spring onions.
Segment the limes.
Place the sugar and water together in a saucepan and bring to the boil to dissolve the sugar.
Remove from the heat and allow to cool.
When the liquid is cool, add the limes to the syrup and leave for 15 minutes.
Heat a frying pan or wok until very hot.
Season the prawns with Maldon sea salt. Add a splash of sunflower 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 a squeeze of lime juice.
Finish with the chopped coriander leaves and spring onions.
Whilst the prawns are cooking, dress the rocket and tomatoes with a drizzle of olive oil and a squeeze of lime. Season with Maldon sea salt and some black pepper.
Serve the prawns on a bed of the salad and finish with a few lime segments.
«The prawns in this recipe can easily be replaced with squid, pork or chicken pieces.»