Chilli and garlic prawns with a herb salad recipe
 12 large prawns, head and tail left on, body peeled, de-veined4 tbsp ready-made chilli and garlic sauce150ml/5fl oz olive oil 12 large prawns, head and tail left on, body peeled, de-veined 4 tbsp ready-made chilli and garlic sauce 150ml/5fl oz olive oil 2cm/1in fresh root ginger, peeled and finely chopped3 garlic cloves, peeled and crushed90ml/3fl oz olive oil2 tbsp balsamic vinegar1 tsp caster sugar2 bunches mixed herbs (such as chervil, parsley, dill, mint, tarragon and basil) 2cm/1in fresh root ginger, peeled and finely chopped 3 garlic cloves, peeled and crushed 90ml/3fl oz olive oil 2 tbsp balsamic vinegar 1 tsp caster sugar 2 bunches mixed herbs (such as chervil, parsley, dill, mint, tarragon and basil) Method For the prawns, coat the raw prawns with the chilli and garlic sauce in a shallow non-reactive dish. Cover and leave to marinate for up to an hour. Heat the olive oil in a griddle pan until smoking. Add the prawns and cook until well coloured (about three minutes each side).Set the prawns aside in a warm place while you make the salad and dressing. For the herb salad, combine the ginger and garlic with the olive oil in a pan and gently heat. Once warmed through, remove from the heat and leave to infuse.Mix the balsamic vinegar, infused olive oil and the caster sugar in a small bowl to make a smooth emulsion.Lightly toss all the herbs together in a separate bowl. Add the dressing, a little at a time, until the herbs are coated.To serve, arrange a little of the salad on each of four plates and serve with the prawns straightaway. For the prawns, coat the raw prawns with the chilli and garlic sauce in a shallow non-reactive dish. Cover and leave to marinate for up to an hour. For the prawns, coat the raw prawns with the chilli and garlic sauce in a shallow non-reactive dish. Cover and leave to marinate for up to an hour. Heat the olive oil in a griddle pan until smoking. Add the prawns and cook until well coloured (about three minutes each side). Heat the olive oil in a griddle pan until smoking. Add the prawns and cook until well coloured (about three minutes each side). Set the prawns aside in a warm place while you make the salad and dressing. Set the prawns aside in a warm place while you make the salad and dressing. For the herb salad, combine the ginger and garlic with the olive oil in a pan and gently heat. Once warmed through, remove from the heat and leave to infuse. For the herb salad, combine the ginger and garlic with the olive oil in a pan and gently heat. Once warmed through, remove from the heat and leave to infuse. Mix the balsamic vinegar, infused olive oil and the caster sugar in a small bowl to make a smooth emulsion. Mix the balsamic vinegar, infused olive oil and the caster sugar in a small bowl to make a smooth emulsion. Lightly toss all the herbs together in a separate bowl. Add the dressing, a little at a time, until the herbs are coated. Lightly toss all the herbs together in a separate bowl. Add the dressing, a little at a time, until the herbs are coated. To serve, arrange a little of the salad on each of four plates and serve with the prawns straightaway. To serve, arrange a little of the salad on each of four plates and serve with the prawns straightaway.