Barbecued prawns with papaya and chilli relish

Ingredients (serves 12)

• 48 (about 1.8kg) medium green king prawns, peeled with head and tail left intact, deveined
• 2 tbs peanut oil
• Salt & freshly ground black pepper

• papaya & chilli relish

  
  
• 1.2kg papaya, halved, peeled, deseeded, finely diced
• 3 green shallots, trimmed, finely chopped
• 1/2 bunch coriander, leaves picked, finely chopped
• 1/2 bunch mint, leaves picked, finely chopped
• 2 fresh red birdseye chillies, deseeded, finely chopped
• Salt & freshly ground black pepper
• 60ml (1/4 cup) fresh lemon juice
• 1 tbs finely grated palm sugar
• 1 tbs peanut oil
• 2 tsp fish sauce

Method

1. To make papaya & chilli relish, place papaya, green shallots, coriander, mint and chillies in a large bowl. Taste and season with salt and pepper. Stir until well combined. Whisk together lemon juice, palm sugar, peanut oil and fish sauce in a small bowl until combined. Add to papaya mixture and gently toss until well combined. Place in 2 serving bowls, cover with plastic wrap and place in fridge until required to develop the flavours.
2. Meanwhile, thread each prawn lengthways onto a bamboo skewer.
3. Brush a barbecue grill or chargrill with half the peanut oil to grease and preheat on high.
4. Season prawns with salt and pepper. Cook half the prawns on preheated barbecue grill or chargrill turning occasionally, for 3-4 minutes or until prawns change colour and are just cooked through. Use tongs to transfer to a large plate and cover loosely with foil to keep warm. Repeat with remaining oil and prawns.
5. Divide the prawns among 2 serving platters and serve immediately with the papaya & chilli relish.