Grilled Polenta Cakes 2 tablespoons canola oil, plus more for grilling the cakes 1 medium Spanish onion, finely diced 2 cloves garlic, finely chopped 1 cup dry white wine 4 cups shrimp stock (chicken stock or vegetable stock can be substituted) 1 cup white stone ground cornmeal Salt and freshly ground black pepper 1. Butter the bottom and sides of a 9-inch baking pan and set aside. 2. Heat the oil in a medium saucepan over high heat. Add the onions and cook until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the wine and cook until completely reduced. 3. Add the stock and bring to a bowl. Slowly whisk in the cornmeal, stirring until it begins to thicken. Reduce the heat to medium, switch to a wooden spoon, and continue cooking and stirring until the mixture is smooth and soft, about 20 minutes. If the mixture becomes too thick, stir in some water, it should be a pourable consistency. Pour the mixture into the prepared pan and spread evenly. Cover and refrigerate until firm, at least 2 hours and up to 24 hours. Cut the cornmeal mixture into four 3-inch circles. 4. Heat the grill to high. Brush the cakes on both sides with some of the canola oil and season with salt and pepper. Grill the cakes until golden brown and slightly charred on each side, about 1 ½ minutes per side. Remove to a plate. Green Onion Vinaigrette 3 tablespoons white wine vinegar 1 tablespoon Dijon mustard 1 cup sliced green onions, green part 6 leaves raw spinach ½ cup canola oil 2 teaspoons honey Salt and freshly ground black pepper Combine vinegar, mustard, onions and spinach and a few tablespoons of cold water in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Add the honey, salt and pepper and pulse a few more times to combine. Grilled Jumbo Prawns 1 lb U 10 (extra colossal tiger prawns) Canola oil Salt and freshly ground black pepper Cilantro leaves, for garnish Red chile oil 1. Heat the grill to high. 2. Brush the prawns with oil and season with salt and pepper on both sides. Grill on both sides until golden brown and slightly charred, about 1 ½ minutes per side.