A quick & easy starter – you can marinate the prawns for a little as 10 minutes or cover and leave in the fridge for a couple of hours.
180g raw tiger prawns
1 tbsp olive oil
1 clove garlic
½ tsp dice red chilli
handful coriander leaves
salad leaves and cucumber to serve
Finely grate the zest from a lemon and squeeze the juice.
Combine with a tbsp. olive oil, 1 clove crushed garlic, 1/2 tsp diced red chilli.
Mix half the dressing with 180g raw tiger prawns and set aside for 10 minutes.
Thread the prawns onto 6 small skewers, season and cook under a preheated grill for 5 minutes turning once until the prawns are pink.
Serve with salad leaves and sliced cucumber, scatter with a little torn coriander and the remaining dressing.