20 large green prawns, peeled, deveined, tails intact
1 Tbsp extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
1½ Tbsp coriander seeds
½ tsp sea-salt flakes
¼ tsp turmeric
80g pistachios, toasted
Extra virgin olive oil, for frying
Flat-leaf parsley leaves, to serve
Small celery leaves, to serve (optional)
3 Tbsp mayonnaise
Zest of 1 orange
Zest of 1 lemon
Lemon cheeks, to serve
Note: You can use sight, smell and touch to judge the quality of prawns. Fresh prawns smell like the ocean. If you detect a hint of ammonia, avoid them. Look for discolouration or dryness and any unnatural residue or slime on the surface. Check they’re whole – with no missing heads or broken legs.
Thread 1 prawn onto each of 20 pre-soaked bamboo skewers and put in a large bowl. Drizzle with oil and turn to coat. Season with salt and pepper. Set aside at room temperature.
Put coriander seeds in a small frying pan over a low heat and toast until aromatic. Use a spice grinder or mortar and pestle to grind seeds to a fine powder. Put seeds, salt and turmeric in a bowl. Season with pepper and stir to combine.
Use grinder or mortar and pestle to finely grind pistachios. Add to spices and stir to combine. Transfer to a large plate and set aside.
Preheat chargrill pan or barbecue grill to medium-high. Add skewers and cook for 2 minutes on each side or until cooked through. Remove from pan and set aside.
Meanwhile, heat extra oil in a small frying pan over a medium heat. Add parsley and celery leaves, if using, and fry until crisp. Drain on paper towel.
Smear 1 heaped Tbsp of the mayo on a serving platter. Brush prawns with remaining mayo, then coat each side of each prawn with spice mixture.
Put prawn skewers on platter and sprinkle over orange and lemon zest. Top with parsley and celery leaves, if you like. Serve with lemon cheeks.