1 x 350g jar Loyd Grossman Madras Curry Sauce
300g raw king prawns, peeled
1 tbsp coriander, roughly chopped
1 lemon cut into wedges
1. Pour the Madras Curry sauce into a saucepan and bring to the boil. Reduce the heat and simmer until the sauce has become a thick paste, then leave to cool.
2. Thread the prawns onto small skewers and place in the cooled Madras Curry marinade (if using wooden skewers, soak them beforehand to prevent burning).
3. Cook the prawns under a hot grill or BBQ for 10-15 minutes, turning once, until pink.
4. Garnish with chopped coriander and serve with lemon wedges.