Finely chop 1/2 cup coriander leaves. Combine
chopped coriander, oil, garlic, lemongrass,
chillies and 1/4 cup lime juice in a ceramic dish.
Add prawns and stir to coat. Cover and
refrigerate, stirring once, for 30 minutes (or up
to 2 hours if time permits).
Meanwhile, using a vegetable peeler, peel long
thin strips from cucumbers. Combine cucumber,
avocado, remaining coriander leaves and remaining
1 tablespoon lime juice in a bowl. Season with
salt and pepper.
Preheat a greased barbecue plate on medium-high
heat. Remove prawns from marinade. Barbecue for 1 to
2 minutes each side or until pink and just cooked
through. Transfer to a plate. 4 Arrange prawns and
cucumber salad on plates.
Serving
Suggestions
Serve with steamed rice and limes.
Originally Submitted
5/21/2011
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