Asian-style grilled prawns

Place the lemon grass, kaffir lime leaves, chilli, garlic, ginger, coriander, olive oil, soy sauce and sesame oil in the jug of a blender and blend until finely chopped.

Thread the prawns, tail-end first, onto skewers. Place in a glass or ceramic dish. Add the spice mixture and turn to coat. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.

Meanwhile, to make the dressing, whisk together the vinegar, soy sauce, sugar and oil in a bowl. Taste and season with salt and pepper.

Preheat a barbecue or chargrill on high. Cook prawns on preheated grill, turning occasionally, for 4 minutes or until they change colour. Remove from heat.

Combine Asian greens and mint in a bowl. Divide salad and prawns among serving plates and drizzle with half the dressing. Serve with the remaining dressing.