Chilli lemongrass prawns with coriander pistou

Step 1

Combine the prawns, chilli, lemongrass and oil in a large glass bowl and cover with plastic wrap. Place in the fridge for 15 minutes to develop the flavours.

Step 2

Meanwhile, to make the pistou, place the coriander leaves, oil, garlic and lime rind in a mortar and gently pound with a pestle until a coarse paste forms. Taste and season with salt and pepper.

Step 3

Heat a large frying pan over high heat. Add the prawns and cook, turning occasionally, for 5 minutes or until prawns change colour and curl. Transfer to a plate.

Step 4

Combine the cucumber, carrot and mint in a large bowl. Divide evenly among serving plates. Top with prawns and drizzle with pistou. Serve immediately.