Raw material
16  green king prawns 
2  teaspoons peanut oil 
6-8  wing beans, cut into thirds diagonally 
1  pomelo fruit, segmented (note below) 
1/2  cup mint leaves 
1/2  cup Thai basil 
1/2  cup coriander leaves 
1  stalk lemongrass, white part only, very finely shredded 
8  cherry tomatoes, halved 

Dressing
1  red birds eye chile 
1  garlic clove 
1  teaspoon dried shrimp (optional, note below) 
2  tablespoons palm sugar, grated 
1/4  cup lime juice 
1/4  cup fish sauce 

Cook steps
1. To make the dressing, place the chilli, garlic and a pinch of salt into a mortar and pound to a paste with the pestle. Add the shrimp and pound to combine. Add the palm sugar and stir until it has dissolved, then stir in the lime juice and fish sauce.
2. Remove and discard the prawn heads, then peel the prawns, leaving the tails intact. Using a pair of kitchen tweezers, devein the prawns.
3. Place the prawns into a bowl with the oil, season to taste with salt and freshly ground pepper, then toss to combine.
4. Preheat a chargrill pan until hot, then cook the prawns for 2 minutes on each side, or until they are cooked through.
5. Transfer the prawns to a bowl, add the remaining ingredients and dressing, and toss gently.
6. Serve immediately as a light lunch or as part of a Thai-style banquet.
7. Notes: Pomelos are large citrus fruits, related to the grapefruit. They're available from Asian food stores and from some greengrocers. If they are not available, you can substitute pink grapefruit. Dried shrimp are available from Asian food stores. Wing beans are a distinctive-looking beans which retains their crispness when cooked. Apparently, they are good in salads and stir-fries.