1/3 cup (80ml) rice bran oil
¼ cup (60ml) sweet or dry sherry
3 garlic cloves, crushed
2 teaspoons grated ginger
2 bay leaves (optional)
1½kg green prawns
coriander, to serve
Mix oil, sherry, garlic, ginger and bay leaves, if using, in a bowl. Add prawns and toss to coat. Cover and refrigerate for 1-2 hours to marinate.
Preheat a barbecue on medium and cook prawns for 3-4 minutes each side, brushing frequently with marinade, until opaque and cooked through. Place on a platter and scatter with coriander to serve.