Place the garlic and one chilli into a mortar and pestle and bruise well. Then season to taste with a good dash of olive oil and salt then grind until a creamy consistency. Add half the bunch of coriander and grind. Set aside to infuse.
Prepare the prawns by butterflying the belly of the prawn. Place each prawn upside-down on the chopping board, so the shell is on the bottom, and then remove the shoots.
Marinate the prawns in the spice mix and set aside. Heat the griddle pan until smoking or sizzling. Then once hot enough, place the prawns flesh-side down on the pan and cook until the prawns are 90% cooked through. Finish the prawns on the shell-side, over a searing heat for 30 seconds or until nicely charred.
Finely chop the remaining chilli, and combine with the nashi and daikon in a salad bowl. Tear coriander over the top and toss together.
Plate the dish with a stack of prawns and then the salad on the side, finish with a final season of salt and pepper, smattering of salad and coriander across the top and a squeeze of lemon.