Chargrilled Tiger Prawns with Lemon Grass, Chilli and Corriander.

If you want to impress your guests, this hors d'oeuvre will give you full satisfaction.

1. 1

   1. Light the charcoal grill at least 30minutes before you want to start cooking. ( The secret of succesful barbecuing lies in getting the grill bars so hot that anything you put on its sears and carbonizes quickly and so doesnt sticks).
   
   2. Remove the shells from the prawns except the last small piece on the end of the tail.
   
   3. Cut them in half lenghtway leaving them joined at the tail.
   
   4. Using a pastry brush, paint the prawns litterally with seasoned oil.
   
   5. Thread five prawns onto each skewer and set aside while you make the dressing and salad.
   
   6. Measure the fish sauce and water into a bowl.
   
   7. Remove the seeds from the chilli and chop finely. Add it to the dressing.
   
   8. Remove the coarse outer leaves from the lemon grass and finely slice the more tender centre, don't be too purist about this as all lemon grass is fairly stringly. Add it to the bowl with the lemon juice and sugar.
   
   9. Pick off about 20 of the best corriander leaves to use in the salad and reserve. Chop the rest finely.Set aside.
   
   10. Slice the iceberg lettuce finely and arrange on four plates. Sprinkle with the reserved coriander leaves.
   
   11. Grill the prawns for exactly 5 minutes, turning themhalf way through the cooking time.
   
   12. Meanwhile, war the dressing through over a gentle heat and add the chopped coriander just before taking it off the heat.
   
   13. Place the prawns, still on the skewers, on top of the lettuce. Spoon the dressing litterally aver the prawns and salad and serve.