Ingredients

• 700g green prawns, peeled and deveined, tails intact
• 1 lemon, cut into wedges
• Coriander & Pepper Paste
• 1 bunch coriander, leaves, roots and stems all roughly chopped
• 7 cloves garlic, roughly chopped
• 1 teaspoon black peppercorns
• 1 teaspoon white peppercorns
• 2 teaspoons coriander seeds
• 2 teaspoons salt flakes
• 2 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil

Instructions

1. Make Coriander & Pepper Paste: place all ingredients in a mortar and use a pestle to pound into a coarse paste.
2. Coat prawns with the paste and leave to marinate for 20 minutes.
3. Heat a barbecue or char-grill plate.
4. Cook the prawns for 1-2 minutes until well coloured, then turn and cook for a further minute or 2 until just opaque all the way through.
5. Serve immediately with lemon wedges.