Grilled Prawn Salad | James Beard Foundation

Name: Grilled Prawn Salad | James Beard Foundation
Total time: 90 min
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

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Some guidance from Matthew Dolan, a JBF Boot Camp alum:

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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