Place the prawns in a shallow dish. Mix
together half the finely chopped chilli, lime
zest and juice, garlic and oil, then pour over
the prawns. Cover and chill for 20 mins to
Meanwhile, put the lentils in a pan, cover
with twice their depth in water, bring to the
boil, then simmer for 15-20 mins until
tender. Top up the water if you need to.
To make the dressing, put the remaining
chopped chilli, the soy, honey and vinegar
into a small bowl and stir together. Drain the
lentils, then tip into a large bowl. Spoon over
almost all the dressing while the lentils are
hot, tip in the sesame seeds, then mix well.
Heat a frying pan until really hot. Lift the
prawns out of the marinade, then fry for 1-2
mins each side until pink and lightly golden.
Pour in the marinade and bring to the boil.
Fold the chopped coriander through the
lentils, then spoon onto serving plates. Top
with the prawns and any pan juices.