1 kg Fresh green prawns
1/2 Cup vegetable oil
3 Tablespoons lemon juice
1 medium onion, chopped roughly
6 cloves garlic, chopped roughly
3 cm piece fresh ginger, chopped roughly
2 hot green chillies or 1 teaspoon chilli powder
salt to taste
freshly ground black pepper
garnish:
lemon wedges
vietnamese mint

Peel prawns, leaving tail tips. Slit the backs and remove digestive tracts. Thread on skewers. To 2 tablespoons of the oil, add lemon juice, onion, garlic, ginger, chillies, salt and pepper, and puree to a smooth paste in a blender. Marinate prawns in this mixture for at least 1 hour. Cook on pre-heated barbecue or grill, brushing with remaining oil until cooked. Serve with lemon wedges and Viet- namese mint.