Use prawns with bodies (not including the head) at least 9cm (3½in) in length, or a little larger; if they are too small, they will overcook in the brief time it takes to sear and simmer them.

This dish is fresh, and crispy with a hint of chilli. Large or small prawns will suffice here – cook them from raw if you can, it only takes a few minutes. Heat the oil in a large frying pan.

2. Marinate prawns in this marinade and keep aside. 3. Peel pomelo and remove its segments, slice red radish. 4. Peel and slice gaanth gobhi. Cut juliennes of Thai red chilli. 5. In a pan, mix ...