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.