Ingredients

Method

• 16 wooden skewers
• 3 T mayonnaise
• 1 x 5 cm ginger, peeled and grated
• 1 x 5 cm ginger, peeled and grated
• 2 cloves garlic, crushed
• 1 chilli, crushed
• 2 cloves garlic, crushed
• 1 lemon, juiced
• Freshly ground black pepper
• Micro herbs, to serve
• Crusty bread, to serve
• 400 g prawns, deveined

Method

Ingredients

Soak all of the wooden skewers in cold water.

Wash the deveined prawns and pat dry with kitchen paper. Remove the heads and legs, leaving the tails intact, and butterfly.

Mix good-quality mayonnaise, peeled and grated ginger, crushed garlic, chopped coriander, fresh crushed chilli, lemon juice and freshly ground black pepper. Toss the prawns in the marinade to coat.

Thread onto the skewers and grill for 2 to 3 minutes on each side, or until opaque.

Serve with micro herbs and crusty bread.

"I love the heat of the chilli and the freshness of the coriander, which combine to add a new flavour dimension to the prawns." - Kavendree Muthu-Kurten