Soy-sauce grilled prawns:
1) Whisk the soy, lime juice, honey, ginger, garlic and rapeseed oil in a medium bowl until combined. Transfer half to a food processor fitted with the blade attachment and set aside. Add the prawns to the marinade in the bowl and toss to coat. Cover and refrigerate for 15 minutes.
2) While the prawns marinate, whisk together the rice vinegar, soy sauce, rapeseed and sesame oils, green onion and coriander in a small bowl.
3) Heat the griddle to high. Remove the prawns from the marinade, brush with rapeseed oil, and season with salt and pepper. Skewer the prawns and griddle for 2 to 3 minutes per side, until just cooked through.
Toss the spinach with some of the vinaigrette and mound in the centre of a serving platter. Arrange the prawns around the spinach and spoon over more of the dressing. Scatter the peanuts over the salad and prawns.
1) Add the butter and red pepper flakes to the marinade in the food processor, and pulse until combined. Scrape the mixture into a small saucepan and put on the griddle just to melt the butter.
2) Trim the ends from the limes and halve. Brush with rapeseed oil, season with salt and pepper, and griddle, flesh side down, until marked and slightly softened, 4 to 5 minutes.
3) Skewer the remaining prawns, brush with rapeseed oil, and season with salt and pepper. Griddle for 2 to 3 minutes per side, until just cooked through.
Slide the prawns from the skewers into a shallow bowl, pour over some butter sauce, and toss to coat. Scatter the coriander over the top, and arrange the griddled limes around the prawns.