80 ml (1/3 cup)lime juice (about 4 limes), plus lime wedges to serve
1large garlic clove
3small red Thai chillies
15 gmlight palm sugar, crushed
50 mlfish sauce
2 tbsp eachcoarsely chopped coriander and mint, plus extra sprigs to serve
To serve:very finely shredded cabbage
Butterfly prawns and arrange in a single layer on a plate, pour half the lime juice over them and refrigerate until opaque (1-2 hours).
Pound garlic clove in a mortar and pestle until smooth, add chillies and a pinch of salt and pound to a paste. Add palm sugar and remaining lime juice and stir to dissolve sugar, then stir in fish sauce. Drain juice from prawns, pour fresh dressing over, scatter with coarsely chopped herbs and serve with cabbage, lime wedges and extra mint.