For the prawns, coat the raw prawns with the chilli and garlic sauce in a shallow non-reactive dish. Cover and leave to marinate for up to an hour.
Heat the olive oil in a griddle pan until smoking. Add the prawns and cook until well coloured (about three minutes each side).
Set the prawns aside in a warm place while you make the salad and dressing.
For the herb salad, combine the ginger and garlic with the olive oil in a pan and gently heat. Once warmed through, remove from the heat and leave to infuse.
Mix the balsamic vinegar, infused olive oil and the caster sugar in a small bowl to make a smooth emulsion.
Lightly toss all the herbs together in a separate bowl. Add the dressing, a little at a time, until the herbs are coated.
To serve, arrange a little of the salad on each of four plates and serve with the prawns straightaway.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).