1kg large king prawns (approx. 24), peeled and deveined, tails left on
¼ cup (60ml) olive oil
Zest and juice of 1 lime and extra wedges, to serve
2 Tbsp coriander leaves, finely chopped and extra sprigs, to serve
1 clove garlic, crushed
½ cup whole egg mayonnaise
2 Tbsp sriracha sauce
1 Tbsp tomato sauce
1 Tbsp Worcestershire sauce
Watercress sprigs, to serve
Place prawns, oil, lime zest and juice and coriander in a large snap-lock bag. Season. Thread prawns onto skewers.
Heat a barbecue or large char-grill pan over medium-high heat and cook prawns, in batches, for 2-3 minutes each side or until cooked through.
Meanwhile, combine garlic, mayonnaise, sriracha, tomato sauce and Worcestershire sauce in a small bowl. Season and stir to combine.
Serve prawns on a bed of watercress or baby rocket with sriracha mayonnaise, extra lime wedges and coriander sprigs.