Lynley Ruck

Ingredients

• 2 tablespoons dried hot red chillies (to taste of course)
• 2 tablespoons white wine vinegar
• 100ml olive oil
• 1 teaspoon seasalt
• Small bunch fresh coriander, finely chopped
• 1 kg prawns
• Lime wedges and finger bowls to serve

Method

Combine chillies with 100ml boiling water, stand then drain. Process chillies, vinegar and 2 tbsp water in the small bowl of the processor or use a mortar and pestle. (Take care – see Virgils chilli episode!) Add oil and 1 tsp seasalt and process until combined. Add coriander last.

Using scissors, cut along the back of each prawn from the base of head to base of tail and remove digestive tract, place into glass bowl. Toss prawns in marinade – cover and refrigerate for 2 hours. Return to room temp then char-grill 2 minutes each side until pink and cooked through. Sprinkle with salt and serve with lime wedges.

Method