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*Canned mango puree is available in Asian markets and gourmet stores.
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Alternatively, puree fresh mango in a blender or food processor.
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**Sambal is a spicy seasoning paste available in Asian markets and gourmet stores.
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To prepare the prawns: Combine the lemon juice, paprika, and sambal in a medium bowl.
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Season with salt and pepper.
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Add the prawns, turning them in the marinade so they are well coated.
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Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
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Working in batches, add the prawns and cook, turning them once or twice, until they are opaque throughout, 4 to 8 minutes.
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Allow the prawns to cool, then slice each in 1/2 lengthwise and reserve.
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To make the dressing: Scrape the seeds from the vanilla bean into a small bowl.
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Add the mango puree.
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Gradually whisk in the grapeseed oil and rice vinegar.
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Season with salt, pepper, and ginger (alternatively grate the ginger into a clean towel then squeeze the juice into the dressing).
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Arrange a 3-inch ring mold in the center of 4 plates.
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Put 1/4 of the hearts of palm in each of the rings and gently press down.
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Cover each layer of palm with 3 to 4 tablespoons of diced mango, then top with 5 prawn-halves, cut side down.
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Combine the arugula and baby greens in a medium bowl.
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Add dressing, salt and pepper and mix well.
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Carefully lift the ring molds off the salads.
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Top each salad with greens.
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Drizzle dressing around the plates, garnish with edamame beans, diced tomato, and fried shrimp heads (if using) and serve.
