Asian style barbecued prawns halved in their shell & served with coriander, chilli & lime
shell on Giant Australian green prawns, halved lengthways and deveined
limes, cut into wedges
bunch coriander, finely chopped
cloves garlic, peeled and crushed
birds eye chilli, deseeded (optional) and chopped
zest of lime
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.