Turn the BBQ or oven grill on so that it reaches a high heat. Alternatively heat a griddle pan until it starts smoking. Thread the prawns onto a water soaked wooden skewer (or two, depending on the length of the skewers), ensuring you pierce each prawn in two places.
In a bowl, mix the sweet chilli sauce with the lime juice. Put half aside to use as salad dressing and use the remainder to coat the prawns evenly with a pastry brush. Shave the cucumber into long strips using a vegetable peeler, then add the sliced mango and spring onions, and toss with the salad leaves and dressing.
When the BBQ, grill or griddle pan is hot, heat the skewered prawns for a minute on each side to warm them through and give them a little colour. Be careful not to cook any longer or they will become chewy.
Drizzle the remaining dressing over the salad, scatter with the coriander leaves, and serve.
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