700g green prawns, peeled and deveined, tails intact
1 lemon, cut into wedges

Coriander & Pepper Paste
1 bunch coriander, leaves, roots and stems all roughly chopped
7 cloves garlic, roughly chopped
1 teaspoon black peppercorns
1 teaspoon white peppercorns
2 teaspoons coriander seeds
2 teaspoons salt flakes
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil

Make Coriander & Pepper Paste: place all ingredients in a mortar and use a pestle to pound into a coarse paste.

Coat prawns with the paste and leave to marinate for 20 minutes.

Heat a barbecue or char-grill plate.

Cook the prawns for 1-2 minutes until well coloured, then turn and cook for a further minute or 2 until just opaque all the way through.

Serve immediately with lemon wedges.