Instructions

1. Finely chop ½ cup coriander leaves.
2. Combine chopped coriander, oil, garlic, lemongrass, KNORR Peri Peri Sauce and ¼ cup lime juice in a dish.
3. Add prawns and coat well.
4. Cover and refrigerate for 2 hours to marinate.
5. Using a vegetable peeler, peel long thin strips from cucumbers.
6. Combine cucumber, avocado, remaining coriander leaves and remaining 1 tablespoon lime juice in a bowl.
7. Season with salt and pepper.
8. Preheat a griddle pan on medium-high heat.
9. Remove prawns from marinade and grill for 1 to 2 minutes each side or until pink and just cooked through.
10. Transfer to a plate.
11. Arrange prawns and cucumber salad on plates.
12. Serve with steamed rice and limes.