Lucy's Lime and Chilli Asian Dressing
6 Large Raw Tiger Prawns
1 clove garlic
100g Greek Yoghurt
1. Heat a char-grill pan or BBQ until very hot.
2. Thread the prawns onto metal skewers and put on a large plate. Drizzle over the dressing and leave to marinade for 10 minutes.
3. Place the coriander and garlic into the small bowl of a food processor and whizz until finely chopped. Add yoghurt and pulse until just combined. Transfer into a small bowl until ready to serve.
4. Place the prawns in the pan and cook for 2-3 minutes on each side until lightly charred and cooked through. Serve immediately with the yoghurt dipping sauce.