Herb-Crusted King Prawn with Chayote Squash, Turnip and Pickled Cucumber

Tender king prawn paired with chayote squash, turnip and pickled cucumber and pearl barley, finished with kaffir lime leaf and a hit of dried dill weed and mustard seed. 1. Pat the king prawn dry and season with salt, dried dill weed and mustard seed. 2. Heat cooking spray in a heavy pan and braise the king prawn until it develops a deep golden crust, about 9 minutes. 3. Add chayote squash, turnip and pickled cucumber to the pan and cook until just tender, stirring in kaffir lime leaf for fragrance. 4. Cook the pearl barley separately according to type until tender, then combine with the pan juices. 5. Shave asiago cheese over the top just before serving.