Chilli barbecue prawns with coriander pesto

Ingredients (serves 4)

• 24 large green prawns, peeled leaving tails intact, deveined
• 1 tbs peanut oil
• 1 garlic clove, crushed
• 2 tsp finely grated fresh ginger
• 2 fresh red birdseye chillies, finely chopped

Coriander pesto
• 1 bunch coriander, roots trimmed, washed, dried, coarsely chopped
• 80g (1/2 cup) whole roasted salted cashew nuts
• 2 tsp finely grated lime rind
• 1 garlic clove, crushed
• 160ml (2/3 cup) peanut oil
• 35g (1/3 cup) desiccated coconut
• Pinch of salt

Method

1. Combine prawns, oil, garlic, ginger and chilli in a large glass bowl, and set aside for 5 minutes to develop the flavours.

2. Meanwhile, to make the coriander pesto, place the coriander, cashews, lime rind and garlic in the bowl of a food processor, and process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until combined. Add the coconut and process until combined. Taste and season with salt. Transfer to a serving bowl. Cover the surface directly with plastic wrap and set aside until required.

3. Heat a barbecue or chargrill on high. Add the prawns and cook for 2 minutes each side or until prawns curl and change colour. Remove from heat.

4. Arrange prawns on a serving platter. Serve immediately with coriander pesto.