Chilli, lime and Coriander Prawns

[Source]

Ingredients

1 1/2 cups coriander leaves
 1/4 cup peanut oil
 2 garlic cloves, finely chopped
 1 stem lemongrass, bruised, thinly sliced
 2 small red chillies, deseeded, thinly sliced
 2 limes, juiced
 1kg green king prawns, peeled (tails left intact), deveined
 2 Lebanese cucumbers, deseeded
 2 avocados, peeled, diced
  steamed SunRice Jasmine Fragrant Rice and limes, to serve

 Method

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.
Arrange prawns and cucumber salad on plates. Serve with steamed rice and limes.