For Soy Sauce-Grilled Prawns with Spinach Salad:
For New Style Scampi:
250g unsalted butter, softened
1/4 teaspoon crushed red pepper flakes
1/2 recipe base
Canola oil, for brushing
360g large (21-24) prawns, peeled, tail-on, and deveined
Salt and freshly ground black pepper
handfil chopped coriander leaves
For Soy-Sauce Grilled Prawns:
Whisk the soy, lime juice, honey, ginger, garlic and canola 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.
While the prawns marinates, whisk together the rice vinegar, soy sauce, canola and sesame oils, spring onions and coriander in a small bowl.
Heat the grill to high. Remove the prawns from the marinade, brush with canola oil, and season with salt and pepper. Skewer the prawns and grill 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 prawns around spinach and spoon over more of the dressing. Scatter the peanuts over the salad and prawns.
For the New-Style Scampi:
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 grill just to melt the butter.
Trim the ends from the limes and halve. Brush with canola oil, season with salt and pepper, and grill, flesh side down, until marked and slightly softened, 4 to 5 minutes.
Skewer the remaining prawns, brush with canola oil, and season with salt and pepper. Grill 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 cilantro over the top, and arrange the grilled limes around the prawns.