Here’s another dish which is really very simple and one I particularly like to order at Mit Ko Yuan. Hot-and-sour salads like this are at the heart of Thai cuisine and you can balance the chilli and lime juice to suit your own taste. Here, the prawns are the star. They use gorgeously fresh chargrilled king prawns for this salad, serving them in their charred shells. I notice they deliberately undercook them; they’re what I’d call ‘rare’. I love them this way; the flesh is butter-soft and ridiculously sweet but this approach only works with super-fresh prawns. If you like your prawns like this too, then cook them for about a minute on each side, making sure you’ve got your grill very, very hot so you still get that charred, smoky flavour. If you’re dubious about underdone prawns, remember that they go into a lime-heavy dressing and the acid keeps cooking them, even once they’re off the heat.