We used prawns shelled and marinated for 30 min. in a mixture of Blue Dragon Vietnamese Nuoc Cham dipping sauce, Sweet Chilli Sauce, and pepper. They were then flash-grilled for 30 sec. per side.
Slicing pineapple into wedges, we marinated it with Blue Dragon Sweet Chilli Sauce and grilled it for 5 min. To accompany our dish, we sliced Shanghai bok choy in half, brushed it with a little oil seasoned with salt and pepper, and grilled it 5 min.
Reducing the reserved coconut-milk poaching liquid (above) with a little white wine, we spooned it over the brandades and prawns. We finished the “brandades” with a flurry of roasted, chopped cashews and a sprinkling of julienned carrot and yellow pepper.
Note: A traditional “brandade” is an emulsion of salt cod and and olive oil, originally from France. Mark and Rick's version is their interpretation of the traditional.