Jeff's BBQ prawns

12 shell-on green banana prawns, from sustainable sources (MSC preferable)

3 table spoons sweet chilli sauce

2 limes

1 table spoon fish sauce

1/2 a bunch of fresh coriander

1 fresh red chilli

2cm piece of ginger

1 clove of garlic

Servings : 2

Directions:

If using wooden skewers, soak in a tray of cold water for an hour or so before you need them to stop them burning.

1. Lay the prawns out on a board in 2 rows of 6, side by side like a rack of ribs, with the heads all facing the same way. Skewer each rack together with 3 skewers, one through the middle and one to either side. Put aside.

2. Mix the sweet chilli sauce, the zest and juice of 1 lime and the fish sauce together in a tray. Pick the coriander leaves and put to one side, then finely slice the stalks and add them to the tray. Deseed and finely slice the chilli and peel and finely grate the ginger, then scatter into tray. Crush in the garlic, then mix well. Add the racks of prawns, then turn over a few times to coat really well. Cover and place in the fridge for at least 2 hours, but preferably overnight.

3. Preheat barbecue. Cook the racks for 3 to 4 minutes, or until golden and cooked through, turning every 30 seconds and basting with the remaining marinade.

4. Once cooked, squeeze over the juice from the remaining lime, sprinkle with the reserved coriander leaves, then serve.