Make sure you buy the best possible sea-water prawns for this dish – and try to get ones that are large and meaty. It always amazes me the random difference in size and quality of prawns on the market these days.

16-20 large sea-water prawns, peeled and de-veined (save the shells for a soup or stock)
Salt and freshly ground black pepper
2-3 sticks of celery, peeled if stringy
A handful of small celery leaves, washed

For the dressing

1 shallot, peeled, halved and finely chopped
1 small carrot, peeled and finely chopped
1 small clove of garlic, peeled and crushed
½ small red chilli, finely chopped
20-30g root ginger, peeled and finely chopped
1tbsp tomato ketchup
½tbsp kecap manis soy sauce
1tsp rice wine or sherry vinegar
50-60ml vegetable or corn oil
½tbsp chopped coriander

To make the dressing, whisk all of the ingredients together, season lightly and leave to infuse for an hour.

Meanwhile, cut the celery into 3cm lengths and then into ½cm-wide batons. Blanch in water for 20 seconds, drain and leave to cool.

Heat a ribbed griddle or heavy frying pan. Season the prawns and cook for a minute or so on each side, then transfer to a bowl.

Toss the batons and leaves of celery with enough of the dressing to just coat them and transfer to plates, adding the prawns; then serve.