ASDA part of the Wal-Mart family

• 2 x 125g packs raw tiger prawns,
• 100ml coconut milk
• Juice ½ lime
• Handful of fresh coriander, chopped
• 8 stalks lemongrass
• Sweet chilli dipping sauce and lime wedges, to serve
• Fresh coriander sprigs to garnish

1 Using a skewer, pierce holes through all the prawns, and wiggle around to make the hole quite large. Remove the skewer, and put the prawns in a shallow non-metallic container.

2 Mix the coconut milk, lime juice and coriander together and season. Pour over the prawns and leave to marinate for at least 1 hour at room temperature or for longer in the fridge.

3 Cut and peel away some of the tougher outer leaves of the lemongrass stalks until they are thin enough to push through the holes in the prawns.

4 Divide the prawns between the lemongrass stalks (if you can’t find lemongrass, cook on wooden skewers). Cook on a gentle barbecue for about 5 minutes, turning and brushing with leftover marinade, until pink and cooked through. Serve with dipping sauce and lime wedges.