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Method Remove the burrata cheese from the pack and season it with sea salt, black pepper, and olive oil. Cut the heirloom tomatoes in half. Clean the prawns, keep their heads, and cut their tails in small blocks. Heat up a thick-bottomed saucepan with some garlic in olive oil, quickly sear the cleaned prawns, and add some white wine. Add the tomatoes and basil to the pan and turn off the heat. Season with salt and pepper, then place with burrata and warm tomato salad and drizzle on some aged balsamic for decoration. You can join the JW Culinary School for weekend cooking classes conducted by multi-talented chefs from the JW Marriott Hotel Hanoi.