Defrost the prawns thoroughly in the fridge overnight and dry on kitchen paper. Put in a shallow non-metallic bowl. Soak four wooden skewers in water for 30 minutes. Make a marinade - in another bowl, combine the oil, soya sauce, honey, lemon, coriander. Peel and very thoroughly crush the garlic and stir in to the marinade with the black pepper. Spoon the marinade over the prawns and mix in, coating each prawn well. Cover and leave to marinate for 15 minutes, stirring once or twice.
Heat a grill or barbecue to high. Thread the prawns onto the skewers and cook, turning once and basting with the marinade, for 3-4 minutes or until pink all the way through.
Try serving each portion with 3 tbsp brown basmati rice and a large mixed leaf salad with ½ tbsp light balsamic dressing.
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