Prawns wrapped in pandanus leaf

These huge prawns can grow up to 33cm/13in in length, and are perfect for grilling is fast and easy, yet impressive; ideal for a relaxed poolside lunch with salad or for serving as an appetizer while the main course is cooking.

Soak the cocktail sticks in water for 30 minutes. Make a shallow cut down the curved back of each prawn. Put the prawns into a shallow dish. In a separate bowl, mix the lime juice and oil together and pour over the prawns. Set aside for 15 minutes. Take each prawn; lay two kaffir lime leaves on top, wrap two pandanus leaves around it and skewer with a cocktail stick.

Prepare the barbecue. Once the flames have died down, position a lightly oiled grill rack over the coals to heat. When the coals are medium-hot, or with a moderate coating of ash, grill the wrapped prawns for 3 minutes on each side. Serve with lime wedges. To eat, unwrap the prawns, peel off the shell and remove the black vein with your fingers.

Serves 6
6 giant Mediterranean prawns (extra large jumbo shrimp), total weight about 900g/2lb
Juice of 2 limes
60ml/4 tbsp olive oil
12 large kaffir lime leaves
12 pandanus leaves
6 wooden cocktail sticks (toothpicks)
2 limes cut into wedges, to serve