Serves 4

Ingredients

• FRIED GARLIC

  1/2 cup sesame oil

  10  garlic cloves, thinly sliced

  1/2 cup canola, corn or grapeseed oil

   

  CABBAGE SALAD:

  1 small head cabbage (about 1 lb.)

  1 small head green cabbage (about 1 lb.)

  1 to 2 teaspoons salt, to taste

  Juice of 2 limes

  1 pint cherry tomatoes, cut in quarters

  Seeds of 2 pomegranates (about 1 cup)

  1 cup each herb, leaves only: mint, cilantro, and basil

   

  SPOT PRAWNS:

  1 Tablespoon salt

  1 lemon, zested and juiced

  1 orange, zested and juiced

  4 oz. dry white wine

  1 Tablespoon pickling spice (or 1 Tablespoon black peppercorns and 2 bay leaves)

  2 lb. spot prawns head removed, shell on

  salt and pepper, to taste

  4 oz. roasted peanuts, chopped

Directions

• FRIED GARLIC:

  Heat the sesame oil over medium heat in pan; add garlic.  Gently fry until golden brown.  Strain out garlic, reserving oil.  Blot garlic on paper towels to dry.  (If needed, crisp in 200°F oven for 10 to 15 minutes.)  Blend cooled sesame oil with canola oil.  Set garlic and oil aside.  (This step may be done up to a day ahead.)

   

  CABBAGE SALAD:

  1. Quarter cabbages; thinly slice each into a separate bowl.  Rinse, strain, and dry cabbages thoroughly; refrigerate, if not using immediately. 
  2. Place cabbages into a large mixing bowl, season liberally with salt; toss lightly and let stand 5 minutes.  Pour on lime juice, add tomatoes and pomegranate seeds.  Thinly slice the herbs; lightly toss into salad.

   

  SPOT PRAWNS:

  1. Prepare an ice bath; set aside.  Boil 3 quarts water in a large pot; add salt, lemon, and orange juices and zest, wine, and pickling spice.  Return to a boil; add prawns.  Cook 3 to 4 minutes, just until prawn shells are bright and prawns are opaque throughout. 
  2. Place prawns in ice bath for 1 to 2 minutes to chill.  Remove prawns; peel off shells if preferred.  In a bowl, coat prawns lightly with about 2 to 3 tablespoons reserved oil blend.  Season with salt and pepper, to taste.
  3. To serve, drizzle just enough oil blend onto cabbage mixture salad to coat.  Portion cabbage among 4 large bowls.  Sprinkle on fried garlic and peanuts.  Divide and place prawns over salad.   Serve immediately.
• Recipe adapted from Alaskan Seafood