½ cup cilantro leaves, + extra for garnish
¼ cup freshly squeezed orange juice
2 tablespoons olive oil
1 ½ ounces fresh ginger, peeled
4 cloves garlic
½ teaspoon Kosher salt
ample freshly ground black pepper
¼ teaspoon red pepper flakes
2 pounds prawns, peels removed but tails intact
2 Chilean lemons
2 Chilean navel oranges
flaky sea salt
special equipment kebab sticks
In a small food processor, blitz cilantro, orange juice, olive oil, ginger, garlic, salt, black pepper, and red pepper flakes until you have a coarse paste.
Rub the paste onto the prawns and let them marinate in the refrigerator for 30 minutes.
Preheat your grill to high heat.
Prepare your skewers with a mix of prawns and citrus.
Grill over high heat for 3-4 minutes, flip skewers and cook another 3-4 minutes until prawns are opaque and cooked through.
Season the prawns with an additional sprinkling of finishing salt and a scattering of cilantro leaves. The prawns are particularly delicious with the grilled citrus squeezed on top.