Thai-style King Prawns

Takes 20mins serves 6

3 garlic cloves, finely crushed 2tbsp root ginger, finely grated 1 lemongrass stalk, outer layer removed and finely chopped 1 red chilli, finely chopped 1tbsp brown sugar 2tbsp rice wine vinegar 2tbsp soy sauce

1tsp sesame oil Large handful coriander leaves, chopped 24 large king prawns, shells on 1tbsp oil

Lime wedges, to serve

In a small bowl, mix the garlic, ginger, lemongrass, chilli, sugar, rice wine vinegar, soy sauce, sesame oil and coriander leaves with 2tbsp water until well combined, then set aside. Toss the prawns in the oil and cook in a medium hot pan or on the barbecue for 3 mins on each side, or until they turn pink. Serve with a sprinkle of sea salt, lime wedges and the dip. For a seafood feast, use some fresh squid rings as well as the prawns.

Use leftover sausages for a weekday dinner. Heat through with a spicy tomato pasta sauce and serve with spaghetti