Grilled Split Garlic Prawns with Sweet Chilli & Lime

Ingredients

• 20 green king prawns
• Cobram Estate Ultra Premium Hojiblanca Extra Virgin Olive Oil
• 2 garlic cloves 
• ¼ cup sweet chilli sauce
• 2 limes, halved
• Extra sweet chilli sauce, to serve
• 1 green shallot, thinly sliced
• mint leaves, to serve
• long red chilli, thinly sliced, to serve
• green salad, to serve
• steamed rice, to serve (optional)

Method

1. Remove heads and tails from prawns. Cut prawns in half lengthways, keeping tail in tact to butterfly open. Remove digestive tract.
2. Mix together crushed garlic and Cobram Estate Ultra Premium Hojiblanca Extra Virgin Olive Oil and brush on cut side of prawns.
3. Preheat a char-grill pan or barbecue grill plate over high heat. Cook prawns, cut-side down for 2 minutes. Turn over and drizzle with sweet chilli sauce. Cook for a further 2 minutes or until prawns are just cooked through.
4. Meanwhile, grill lime halves, cut-side down for 1 minute or until lightly charred.
5. Serve prawns with lime halves and extra sweet chilli sauce. Drizzle with a little extra oil from Cobram Estate and scatter with shallots, mint leaves and chilli. Serve with salad and steamed rice (optional) on the side.