Cook time: 10 minutes (plus 30 marinating)
- 12 whole green prawns
- 1 Tamarind Tree BBQ Marinade Coriander and Garlic
- 1 tablespoon light olive oil
Skewer prawns on to soaked bamboo skewers. Remove the shell from the meaty part of prawn, leaving head and tail intact. Massage BBQ marinade in to prawns and leave to sit for 30 minutes or longer, covered and in the fridge.
Place prawns on a hot grill and cook until prawns turn opaque – about 2 minutes each side.
Mix a tablespoon of the marinade with a tablespoon of olive oil and drizzle over prawns. Serve with mango chutney and roti.