Asian style barbecued prawns halved in their shell & served with coriander, chilli & lime
Course
Dinner
,
Lunch
Servings
Prep Time
6
(starter)
45
minutes
Cook Time
3-4
minutes
Servings
Prep Time
6
(starter)
45
minutes
Cook Time
3-4
minutes
Ingredients
1
kg
shell on Giant Australian green prawns, halved lengthways and deveined
1
tbsp
soy sauce
2
limes, cut into wedges
Marinade
1
bunch coriander, finely chopped
2
cloves garlic, peeled and crushed
1
birds eye chilli, deseeded (optional) and chopped
zest of lime
125
ml
vegetable oil
Recipe Notes
For the marinade, place the coriander, garlic, chilli, zest and oil together in a large mixing bowl, whisking until well combined.
Add the prepared prawns, tossing until well coated and leave to marinate for 30 minutes.
Heat a barbecue grill on high.
Season the prawns with soy sauce, tossing well to combine.
Place prawns flesh side down for 1-1 1⁄2 minutes before turning and cooking for 30 seconds or until just cooked through.
Pile the prawns on a plate and serve with lime wedges.