* 24 large whole green king prawns
* 1 x quantity Chilli garlic sauce
* Lemon wedges, to serve
Remove prawn heads, discarding. Cut a 5cm slit in back of prawns and devein. Put prawns in a large bowl and add ½ of the Chilli garlic sauce, mixing to combine. Thread 3 prawns onto a metal or presoaked bamboo skewer.
Repeat with remaining prawns to make 8 skewers.
Heat barbecue grill plate or griddle pan. When hot, grill skewers for 3 minutes each side or until prawn shells turn deep pink and are cooked through. Serve with remaining Chilli garlic sauce and lemon wedges on the side.