20 raw king prawns
4 tsp garlic oil
1 fresh red chili, halved, seeded and finely chopped
2½ cm piece of fresh root ginger, peeled and finely chopped
1 stem of lemongrass, tough outer leaves removed, finely chopped
a good handful of fresh mint leaves, finely chopped
a good handful of fresh coriander leaves, finely chopped
1 tbsp chopped chives
100ml/3½ fl oz olive oil
grated zest and juice of 1 lime
Tip all the chopped ingredients into a bowl, add the olive oil along with the lime zest and juice and mix well.
Set aside for 30 minutes to allow the flavours to mingle.
To make fragrant Thai prawns, remove heads and peel shells from 20 raw king prawns but leave tail sections on.
Toss in the marinade and cook on a really hot barbecue for 45 seconds on each side until they turn from grey-blue to pink.
Recipe adapted from: Good Food