Grilled Prawn Salad | James Beard Foundation

Ingredients

• 4 ounces unsweetened coconut milk (Chaokoh is a great brand)
• 3 limes, zest and juice reserved
• 1 ounce Champagne vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon whole coriander seeds, crushed using the underside of a frying pan
• 1 teaspoon whole white peppercorns, crushed using the underside of a frying pan
• 1/2 jalapeño, seeds removed and diced
• Salt
• 1 small head napa cabbage, rinsed and shaved thinly (about 4 cups)
• 1 seedless cucumber, peeled and sliced
• 1 mango, peeled and sliced
• 1/2 bunch mint, leaves picked
• 1/2 bunch Thai basil, leaves picked (regular basil will work as well)
• Oil for grilling
• 2 pounds Gulf prawns (approximately 16 to 20 count per pound), peeled and deveined