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Skip this step if you’re using cooked prawns. Bring a saucepan of water to the boil, add a pinch of salt and add the prawns. Give it one stir and turn the heat off. Let it sit for 5 mins, then drain. Transfer to a bowl of ice-cold water. Set aside.
Zest a lime, the ginger and garlic into a large bowl. Add the soy sauce, juice of all the limes, yuzu juice, a pinch of salt and a few cracks of black pepper. Stir to combine.
Drain the prawns and dice each prawn into quarters. Add the prawns to the lime juice mixture and give it a mix.
Add the chilli flakes, paprika and cumin seeds to a small bowl. Heat a splash of oil over a high heat until slightly smoking, then add to the bowl. Stir well to combine.
Dice the cucumber, tomatoes, pepper, red onion and jalapeño as small as possible. Slice the coriander as fine as possible. Transfer everything to the bowl of prawns. Add the chilli oil and mix thoroughly until everything is combined.
Transfer to a plate or bowl and serve with your favourite tortilla chips.