Makes six pieces, Multiply prawns, marinade and betal leaf

for your numbers.

Pickled Daikon & Carrot:

1 daikon (peeled and cut into matchsticks)

2 carrots (peeled and cut into matchsticks)

300ml white vinegar

300ml water

6 tbl sp caster sugar

4 garlic cloves (chopped in half)

3 bay leaf

1 lime (peels)

2 tbl sp coriander seed

Place all pickle and daikon in heat resistant Tupperware.

Pop the rest of the ingredients into a pot and slowly bring up to a simmer on low-medium heat. Once your high simmer is reached, pour over the top of your daikon and carrot through a sieve. Remove coriander seeds and lime peels, but you can place garlic and bay leaf in Tupperware with pickles. Place in fridge until nicely pickled.

Prawns:

2 tbl sp honey

4 tbl sp light soy

2 garlic cloves (minced)

12 prawns

Place prawns in marinade and let them sit in the fridge for at least an hour.

When read to cook, pop pan on high host with a touch of oil. Add in your prawns and marinade to pan and cook for a minute on each side. Then allow to rest in the pan with all the juices.

The Build:

6 betal leaf (available from asian grocers)

Kewpie mayonnaise

Toasted sesame seeds

1 long red chilli (thinly cut)

Vietnamese mint (leaves, washed)

Starting with you metal leaf base, add some kewpie, then top with some pickled daikon and carrot before adding two prawns and drizzle of the cooked marinade. Finish with toasted sesame seeds, Viet mint and red chilli.