These quick and easy prawns are a fresh and healthy weeknight dish or great as a starter at a summer BBQ.
2 tbsp Hunter Valley Olive Co. Garlic Extra Virgin Olive Oil
2 tbsp soy sauce
1 tbsp fresh ginger, peeled and grated
3 tbsp fresh lime juice plus extra wedges to serve
3 cloves garlic crushed
1 cup finely chopped coriander
1 kg medium-sized green prawns peeled and de-veined
small bunch of basil leaves to serve
In a large bowl, mix the oil, soy sauce, ginger, lime juice, garlic, coriander.
Add the prawns and stir through the mixture. Cover and marinate for 1 hour in the refrigerator.
You can barbecue the prawns, threaded onto skewers (soak skewers in water for 10 minutes before using) and adding a tomato half between each prawn. Brush all with the marinade, or sauté prawns in a preheated pan. Cook prawns until they turn pink.
Serve with lime wedges, basil leaves and green salad drizzled with Garlic Extra Virgin Olive Oil .