24 large prawns
2 tablespoons chopped coriander
2 cloves garlic, minced
2 tablespoons lime juice
1 red chilli, finely chopped (optional)
1 tablespoon vegetable oil
½ cup BBCC FIERY COCONUT CHILLI SAUCE
Shell and de-vein prawns and place in a shallow dish. Mix coriander, garlic, lime juice, chilli and oil together. Pour over prawns and marinate for 30 minutes in the refrigerator. Place prawns on metal or bamboo skewers and grill about 3 minutes on each side while basting with chilli sauce .
Baste with BBCC SPICY SWEET CHILLI SAUCE or do half and half with both sauces.
Serve prawns hot off the grill with coconut jasmine rice. Cooled prawns can also be served on salad greens. Drizzle with a vinaigrette made with oil, lime juice and a dash of chilli sauce.