4 1/3 ounces snow peas (mangetout)
Two 10-ounce semi-ripe (but not green) mangos, peeled and julienned
1 handful mixed fresh mint, Vietnamese mint, basil and perilla leaves, sliced
1 tablespoon vegetable oil
2 teaspoons Dijon mustard
2 teaspoons rice wine vinegar
Sea salt and freshly ground black pepper
2 tablespoons vegetable oil
3 red Asian shallots, thinly sliced
One 1-inch piece fresh ginger, peeled and julienned
1 pound large raw prawns, peeled and deveined, tails intact
Juice of 2 limes
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