25-30 large tiger prawns

2 garlic bulbs

1 handful of fresh coriander

1 red chillies

1 lemon

1 lime (juice)

6 tbsp extra virgin olive oil

1 tbsp white wine

Salt

Pepper

Delicious prawns with garlic and lemon.

Juicy grilled prawns with a roasted garlic, chillies, lime and coriander dip.

Pre-heat the oven to 220ºC. Top the top of the two garlic bulbs so that the garlic gloves are still intact but only a small portion is cut off. Remove the loose outer peel, add some olive oil over the top, wrap in foil and roast for 10 minutes. Afterwards leave the garlic to cool down, then crush the garlic and set aside.

To make the dipping sauce

Chop the coriander, the red chilli and add to a bowl. Add the juice of a lime, the white wine, black pepper and 4 tbsp of extra virgin olive oil. Add the grated roasted garlic and mix well.

Prepare the prawns

Wash the prawns with a little bit of corn-starch and water, then pad them dry.

Grilling the prawns

Add two tbsp olive oil to a bowl and some salt. Coat the prawns in that mixture and then grill them on a BBQ or griddle over high heat. Grill them 2 min on each side or until they turn pink. Cut the lemon in half and grill both lemons for about 2 minutes.

Take the prawns off the grill and arrange on plate. Drizzle with the juice of the grilled lemon and serve with the coriander-lime-chilli dip.