• 2 teaspoons hot chilli sauce
  • 1 tablespoon each light soy sauce and honey
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons chopped coriander
  • 2 garlic cloves, crushed
  • 1/4 cup (60ml) lime juice, plus 3 small limes cut into thin wedges
  • 24 green prawns, peeled (tails intact)
  • 12 young thin lemongrass stems (or use soaked bamboo skewers)
  • Steamed SunRice Jasmine Fragrant Rice, to serve
  • Step 1 Combine sauces, honey, ginger, coriander, garlic and juice. Toss with prawns and chill for 30 minutes. Combine salsa ingredients in another bowl and chill until needed.
  • Step 2 Thread prawns onto lemongrass stems or skewers, alternating with lime wedges.
  • Step 3 Heat a chargrill pan or barbecue on medium-high. Cook prawns for 1-2 minutes each side until just cooked and lightly charred. Serve with salsa and rice.