INGREDIENTS
700g green Prawns, peeled and deveined, tails intact
1 lemon, cut into wedges
METHOD
Make Coriander & Pepper Paste: place all ingredients in a mortar and use a pestle or a food processor to pound into a coarse paste.
Coat prawns with the paste and leave to marinate for 20 minutes.
Heat a barbecue or char-grill plate.
Cook the prawns for 1-2 minutes until well coloured, then turn and cook for a further minute or 2 until just opaque all the way through.
Serve immediately with lemon wedges.
