A pile (or pint) of pink prawns is as British as cricket, but for the purposes of this dish, I think king prawns have more of a wow factor. Serves two. 80ml groundnut oil 4 garlic cloves, peeled and crushed 12 sustainably sourced raw king prawns, shelled but with their tails left intact (or 36 raw British prawns) 1 tsp ground turmeric Salt 170g soba noodles 2 tsp coriander seeds, lightly toasted and gently crushed 1 red chilli, deseeded and finely chopped 7 passion fruit, pulp strained through a sieve to make 60ml juice 2 limes, juiced, to make 4 tsp 2 tsp fish sauce 1 tsp soft dark brown sugar 15g coriander leaves 10g mint leaves, roughly torn 1 tsp black sesame seeds (or white), toasted Heat 60ml oil in a medium saute pan on a high flame. Add the garlic, prawns, turmeric and an eighth of a teaspoon of salt. Fry for a minute or two, until the prawns turn pink, then tip into a large bowl and leave to cool. They’ll finish off cooking in the residual heat. Bring