Grilled prawns with sweet chilli and coriander jam

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.