SALT and pepper prawns always remind me of Australia. This is a recipe I like to indulge in when I have fresh seafood available, as cooking with fresh ingredients always guarantees the best results. The combination of garlic, coriander, white pepper and fish sauce is a classic Thai street food recipe.
The key to this dish is searing the prawns ever so quickly on a hot grill pan to lock in the flavours and caramelise the delicate flesh of the prawns. Cooking this dish should only take 2-3 minutes for each skewer. I like to use metal skewers as they hold up to the heat during the cooking process.