Serves 2.

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Ingredients

Prawn Marinade
6 large fresh prawns
4 cloves garlic, crushed
1 cup chopped parsley
2tbsp sambal oleck (hot chilli paste available in the Asian section of most supermarkets)
200ml olive oil
1 pinch salt

Pickled Cucumber
1 bitter free cucumber  remove the core and cut into strands
1 tsp sea salt
2 ½ tbps olive oil
1 fresh red chilli, diced
4cm piece fresh ginger, grated
zest of 2 lemons
2 tbsp dill
100ml rice wine vinegar
55g palm sugar (available in the Asian section of most supermarkets)

Mango Salad
1 mango
1 packet of cress

Method

Prawn Marinade
Mix all ingredients together.
Place prawns in marinade and leave overnight.

Pickled Cucumber
Sprinkle cucumber with sea salt and leave for 1 hour.
Rinse cucumber and pat dry.
In a small pan add oil and chilli then allow to blacken.
Discard chilli and carefully pour oil over the remaining ingredients.
Allow to cool and then place in the refrigerator overnight.

To Combine
Remove prawns from marinade and grill.
In a small bowl place pickled cucumber and freshly cut mango.
Lightly mix together and place atop a bed of fresh cress.
Top with the freshly cooked prawns and serve.

Recipe courtesy of Tim Dyke, Essence Food and Wine

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