Serves 4



    1/2 cup sesame oil

    10  garlic cloves, thinly sliced

    1/2 cup canola, corn or grapeseed oil



    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



    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



    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.)



    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.



    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