Wild grilled prawns with charred chilli dressing and crispy cashews

Banana prawns left whole with the shell on, grilled & served with charred chilli-spring onion dressing, fried peanuts, coriander & lime.

1. For the crispy cashews, heat the oil in a small frying pan over medium heat. Add cashews and fry for 2-3 minutes or until golden and crispy. Remove from the oil with a slotted spoon and drain on kitchen paper.
2.  Place the same pan with oil back onto medium heat and add the sliced garlic. Fry for 2 minutes or until light golden brown. Remove the garlic with a slotted spoon and reserve the oil in the pan. Drain on kitchen paper to remove any excess oil. Toss the cashews and garlic with a pinch of sea salt and five-spice powder to coat. Set aside.
3. Place the ginger into a heat-proof bowl and pour over the reserved hot oil used for the cashews and garlic. Once the oil has stopped bubbling, add soy, vinegar, maple syrup and sesame oil.
4. Heat a grill pan over medium-high heat. Toss the chillies and spring onions in a little oil, then grill for 3-4 minutes or until slightly charred and softened. Remove from the pan and chop into chunky dice, then stir through the ginger sauce and set aside.
5. Remove the heads from the prawns and devein. Season the prawns with a little salt and pepper and drizzle with a little oil. Grill the prawns in a pan or on the BBQ in two batches for 1-2 minutes on each side or until just cooked.
6. Arrange the prawns onto a serving plate and spoon over some charred chilli dressing. Garnish with the crispy cashew mixture, coriander sprigs and lime wedges before serving.

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