If there's one recipe you need make this summer, it's these aromatic Asian-style prawns. Marinated in fresh and punchy coriander, chilli and garlic, then charred on the barbecue, it makes for a superb weeknight dinner or something you can cook on the weekend and show off to your friends. There's no need to spend time peeling the prawns, these ones are simply split down the middle with their shells still on. This helps to protect the delicate prawn meat from overcooking and drying out from the intense heat of the barbecue. Our recipe serves 6 as a starter, or 4 as a main meal.