1 cup sweet chilli sauce
Finely grated zest and juice of 1 lime
¼ cup finely chopped coriander stems
26 large green prawns
2 Tbsp extra virgin olive oil
2 cloves garlic, crushed
¼ cup coriander leaves
½ small red onion, very thinly sliced
1 green chilli, seeded, thinly sliced
Micro herbs, to serve
Lime wedges, to serve
Put sweet chilli, lime juice and coriander stems in a small saucepan over a medium heat. Cook, stirring constantly, for 10 minutes or until thickened and beginning to caramelise. Remove from heat and set aside.
Meanwhile, remove heads from prawns. Trim to neaten, then cut prawns through centre lengthways to butterfly, ensuring you don't cut all the way through shell. Transfer to a large bowl and add lime zest, oil and garlic. Cover with plastic wrap and refrigerate for 30 minutes to marinate.
Preheat a chargrill pan over a high heat and cook prawns, in batches, for 2 minutes on each side or until cooked through. Transfer to a large serving platter, cut-side up, in a single layer. Spoon half cooled sweet chilli jam over prawns and top with coriander, red onion, chilli and micro herbs. Serve with lime wedges and remaining sweet chilli jam on the side.