Butterflied Garlic Prawns with Coriander and Lime

These prawns are great served with garlic bread and a green salad

Serves 2

16 raw tiger prawns, shell removed and de-veined
3 cloves of garlic, crushed
2 tablespoons of olive oil
2 tablespoons of lime juice
1 tablespoon of sweet chili sauce
1 teaspoon of ground coriander
1 tablespoon of freshly chopped coriander
1 spring onion, finely chopped
1 tomato, finely chopped
Freshly ground pepper

To marinate the prawns; Cut each prawn length ways halfway through and place in a medium size bowl. Add one tablespoon of olive oil, the sweet chili sauce, one tablespoon of lime juice, the ground coriander and half of the garlic, mix well and leave to marinate for at least 30 minutes.

to make the dressing; In another small bowl mix together the remaining oil, lime juice, garlic with the freshly chopped coriander, tomato, spring onion and freshly ground pepper.

If frying; heat 1 teaspoon of oil in a frying pan or wok and when hot add the prawns, cook for approximately 5 minutes, until they have turned pink and are cooked through. Remove and serve with the dressing drizzled over.

If grilling; place the prawns on the grill pan and cook on each side for approximately 3 minutes, until they turn pink and are completely cooked through. Remove from grill and serve as above.