Coriander prawns with mango salad

Ingredients

16 green king prawns (about 750g), peeled with heads and tails intact
1/4 cup chopped fresh coriander
1/2 cup lime (125ml) juice
1 green chilli, seeded and finely chopped
2 teaspoons (10ml) sesame oil
1 teaspoon cumin seeds
1 clove garlic, crushed
2 green mangoes, finely sliced
4 spring onions, sliced
2 red chillies, seeded and sliced
2 teaspoons brown sugar
1/2 cup fresh mint leaves
1/2 cup snow pea sprouts

Directions

• Thread the prawns lengthways onto 16 small bamboo skewers (soak the skewers in water for 30 minutes beforehand, so that they won't burn).
• Combine the coriander, 1/3 cup (80ml) of the lime juice, the green chilli, sesame oil, cumin seeds and garlic in a small bowl. Brush the marinade thoroughly over the prawns and put aside for 10 minutes.
• Meanwhile, combine the mangoes, spring onions, red chillies, brown sugar, mint leaves, snow pea sprouts and the remaining lime juice in a medium serving bowl.
• Preheat a barbecue or a ridged, iron grill pan. Cook the prawns for 1 minute on each side or until cooked through. Serve with bowls of the salad.

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