2 tablespoons chopped coriander leaves, plus extra to garnish
1 red chilli, deseeded and chopped
1 teaspoon finely grated lime rind
1 tablespoon vegetable oil
2 teaspoons light soy sauce
First, butterfly the prawns. Cuta deep slit down the back of each prawn, pushing it apart without slicing all the way through, then place in a bowl with the remaining ingredients and mix well to coat.
Thread the prawns on to 4 metal skewers, then place across a roasting tin and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 6–7 minutes until hot and cooked through. Serve scattered with extra coriander.