1kg uncooked tiger prawns, peeled and de-veined, tails intact
juice of 2 limes
2 limes, halved
extra lime quarters and crusty bread, to serve
FOR THE THAI DIPPING SAUCE
2 garlic cloves, crushed
2 tbsp fish sauce
3 tbsp lime juice
2 tbsp brown sugar
½ small red onion, finely diced
1 long red chilli, finely chopped
1 long green chilli, finely chopped
1 tbsp chopped coriander
1 tbsp chopped mint
1cm piece ginger, finely grated
Place the prawns in a large bowl, add the lime juice and some seasoning. Toss to coat the prawns evenly. Cover the bowl with cling film and chill for 15-30 mins in the fridge.
To make the dipping sauce, combine all the ingredients in a small bowl. 3 Heat a barbecue or griddle pan to medium-hot. Add the lime halves, cut-side down, and chargrill for 2 mins until caramelised, then remove and set aside. Add the prawns and cook for 3 mins, then turn them over and cook for 1-2 mins or until they turn pink and are just cooked through, squeezing the caramelised lime halves over them as they cook.
Serve the prawns warm with the dipping sauce. Squeeze over some extra lime juice and accompany with crusty bread.