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Export 10 ingredients for grocery delivery
Step 1
To make papaya & chilli relish, place papaya, green shallots, coriander, mint and chillies in a large bowl. Taste and season with salt and pepper. Stir until well combined. Whisk together lemon juice, palm sugar, peanut oil and fish sauce in a small bowl until combined. Add to papaya mixture and gently toss until well combined. Place in 2 serving bowls, cover with plastic wrap and place in fridge until required to develop the flavours.
Step 2
Meanwhile, thread each prawn lengthways onto a bamboo skewer.
Step 3
Brush a barbecue grill or chargrill with half the peanut oil to grease and preheat on high.
Step 4
Season prawns with salt and pepper. Cook half the prawns on preheated barbecue grill or chargrill turning occasionally, for 3-4 minutes or until prawns change colour and are just cooked through. Use tongs to transfer to a large plate and cover loosely with foil to keep warm. Repeat with remaining oil and prawns.
Step 5
Divide the prawns among 2 serving platters and serve immediately with the papaya & chilli relish.
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