Heng is half Thai, and this dish pays homage to that country's cuisine in its piquant balance of flavors--hot, sweet, salty, bitter, and pungent--and its emphasis on combining rather than cooking ingredients. Only two steps require heat: The prawns have to be blanched, and the pineapple, garlic, and shallots have to be dehydrated or oven-dried. (Commercial dried garlic and pineapple can be substituted, though Heng thinks fresh is best.) The dish is also quintessentially Thai in being low in calories, as the prawns are the only ingredient with any fat. "There's not even any oil in the dressing," says Heng.

King Prawn and Green Mango Salad with Crispy Garlic and Shallots
4 servings

Ingredients
10 cloves garlic, thinly sliced
6 shallots, thinly sliced
1 pineapple, thinly sliced
12 king prawns, peeled and deveined
1 red pepper, julienned
1 unripe mango, julienned
1 cucumber, julienned
1 red onion, julienned
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1 cup chili and lime dressing (recipe follows)

Dehydrate the garlic, shallots, and pineapple in a dehydrator or arrange them on a baking sheet and bake in a 140ý oven for 24 hours.

Blanch the prawns in boiling water two to three minutes, then plunge them into ice water to stop the cooking. Drain and set aside.

Combine the red pepper, mango, cucumber, onion, and herbs and toss with the chili and lime dressing.

Divide among four plates. Place the prawns on top. Garnish with the dried garlic, shallots, and pineapple.

Chili and Lime Dressing

Ingredients
1/4 cup raw honey
1 hot chili, finely chopped
1 large red chili, finely chopped
1/4 cup organic apple cider
1/4 cup fresh lime juice
Mix ingredients well.

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