Bali Prawn

Lemon Grass is the oriental kitchen at Lagoon, with dim sum, stir-fries, and cooking done at a heat most kitchens will not run. This is a dish built on that heat: prawns and sliced onion go in together and come out glazed rather than sauced, so the shellfish is still sweet under the spice instead of stewed in it.

It arrives on a banana leaf in a brass thali with lime alongside, and it is worth ordering early in a meal. Prawns cooked this fast are at their best in the first few minutes.