1 lb (500g) of raw shell-on prawns
Juice and zest of 1 lime
2 tbsp of ginger juice (squeezed from the flesh – roughly a 3 x 3cm chunk)
½ tsp ground jaggery or soft light brown sugar
A drizzle of olive oil
Chaat masala powder (optional)
1. To make the marinade, combine the lime juice and zest, ginger juice, jaggery or soft brown sugar and a drizzle of oil in a large bowl. Add the prawns, cover with clingfilm and marinate for 15 minutes in the fridge.
2. Meanwhile, heat the piece of charcoal over a gas flame until it is red hot. Lift the prawns out of the marinade (but do not discard the marinade) and place into a container with a lid. Create some space in the centre for a small metal dish and place the charcoal on there. Drizzle some oil on top and it will start to smoke. Cover with the lid straight away and leave for 15 minutes.
3. Discard the charcoal and thread the prawns onto the skewers, either metal or soaked wooden ones, and cook under a preheated grill for about 5 minutes so they are cooked through but still nice and juicy, turning a couple of times and basting with extra marinade. Alternatively, you can cook on the barbecue.