The salad needs to be chilled, so make this first. Pour the rice vinegar into a small bowl, then stir in the lime juice, olive oil and the soy and fish sauces.

Peel the ginger and grate to a paste using a fine-bladed grater, then stir into the dressing. Remove the stems and seeds, then finely chop the chilli or chillies and stir in with the sugar.

Roll up the mint leaves and shred finely with a sharp knife. Finely chop the coriander and stir in with the mint.

Peel the mango and slice the flesh from the large, flat stone. Cut the flesh into roughly 2cm cubes and add to the dressing and chill thoroughly.

Cook the prawns: put the butter into a medium-sized saucepan. Peel and grate the ginger to a soft paste and add to the butter.

Peel the garlic, put the cloves into a mortar with a pinch of salt and mash to a paste with a pestle. (If you don’t have a pestle and mortar, smash the cloves and salt on a chopping board using the end of a rolling pin.)

Halve the lime and squeeze the juice into the butter. Pour in the soy sauce and the sesame oil then warm over a moderate heat until the butter melts.

Rinse the prawns and pat dry with kitchen towel. Put half of the butter in a shallow pan over a moderate heat. When it starts to fizz, add the prawns and let them cook for 5–6 minutes until their shells have changed colour – they will turn opaque.

Turn the prawns over with kitchen tongs and cook the other side for a minute or two until nicely crisp and bronzed.

Transfer to a shallow serving bowl, sprinkling, if you wish, with chive or garlic flowers and eat with the chilled mango salad, while the prawns are still hot.