40 cooked medium prawns, peeled and deveined, tails intact
⅔ cup coriander leaves, to serve
3 green shallots, trimmed, thinly diagonally sliced, to serve
Finely grated zest of 2 limes
Freshly squeezed juice of 1 lime
1½ tbsp sweet chilli sauce or gluten-free sweet chilli sauce
1 tsp fish sauce
- To make marinade, put lime zest, lime juice, sweet chilli sauce and fish sauce in a shallow dish. Stir to combine. Add prawns and toss to coat. Cover and refrigerate for at least 1 hour or up to 4 hours to marinate.
- Arrange prawns on a serving platter. Drizzle over marinade. Top with coriander leaves and sprinkle over shallot. Serve.