Barbecued Soy Chilli Prawns

(serves 4)
1kg large green prawns, peeled with tails intact
1/2 cup Kikkoman Less Salt Soy Sauce
2 small red chillies, seeds removed and finely chopped
1/2 cup coriander leaves, chopped
2 tbsp green onions, finely sliced
1 lime, cut into wedges

Butterfly prawns by making a shallow cut along the back, and de-vein. Make soy mixture by combining soy sauce, chillies and coriander leaves. Place prawns in a large non-metallic bowl and marinate them in soy sauce mixture. Cover and refrigerate for 30 minutes. Bring prawns to room temperature and barbecue over a medium heat, turning frequently until they change colour. Place on a large serving platter with lime wedges. Top with green onions.

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