Place the king prawns in a shallow dish (keeping them in their shell will help them retain their moisture but shelling them now is less messy so it’s up to you.)

In a jug squeeze the lemon juice and mix with the ginger (grated), garlic (crushed), honey and chillies and coriander (finely chopped.) Give the marinade a good stir and pour over the prawns.

Leave the marinade to soak into the prawns for at least 30-45mins. If leaving overnight, cover with cling film and place in the fridge.

Once ready to cook, thread 3 of the prawns on to each metal (or soaked bamboo) skewers. Cook on the BBQ for 3 mins either side or until the prawns skins have crisped up and they are no longer translucent. Whilst cooking be sure to liberally baste with the leftover marinade!

Serve while piping hot.