Cook the wheat pilpil in boiling salted water for 10 minutes. Drain thoroughly.
Trim and cut the asparagus into small pieces. Boil in salted water for 8 minutes, then shock in ice water. Drain and pat dry.
Slice the snow peas into strips and blanch in boiling salted water for 5 minutes. Cool, drain, and set aside.
For the sauce, finely chop the herbs. Whisk together the lemon juice, 5 tablespoons olive oil, Tabasco, salt, and pepper. Stir in the herbs.
Peel and pat dry the prawns. Sauté in 1 tablespoon olive oil over high heat for 4-5 minutes until pink and cooked through.
To serve, toss the pilpil and vegetables with the sauce, then top with the prawns.
