•  1kg medium green (raw) prawns (shrimp), peeled with tails intact and butterflied
•  2 tablespoons vegetable oil
•  250g snow peas (mange tout), trimmed
•  lemon wedges, to serve

mint salt

•  ½ cup Vietnamese mint leaves
•  2 tablespoons sea salt flakes

To make the mint salt, place the Vietnamese mint and salt in the bowl of a small food processor and process until well combined. Set aside.

Heat a char-grill pan or barbecue over high heat. Toss prawns with half of the oil and char-grill or barbecue for 1–2 minutes each side or until cooked through. Set aside and keep warm. Toss the snow peas with the remaining oil and char-grill or barbecue for 1–2 minutes or until just tender. Serve with the prawns, lemon wedges and mint salt. Serves 4.