Serve out a portion of the udon in a warmed shallow bowl or small cast iron pan, place clams and prawns on top, ladle hot broth over the top, sprinkle with coriander and finish with
a couple of lime wedges.
If you aren't familiar with them, they are little tacos made with a lightly fried corn tortilla (not fried crispy), seasoned pork, a
couple strips
of pineapple, then topped with heaping helpings
of chopped cilantro, onion, and a generously squeezed
lime wedge.