BBQ Grilled Prawns with Peach Sauce | SPC

Ingredients

• 825g can SPC Peach in Mango Nectar, drained, retaining 1/2 cup juice
• 1/4 cup coriander leaves
• 1 small red onion, chopped
• finely grated zest and juice 1 lime
• 2 tbsp fish sauce
• 1 tbsp siracha (hot chilli sauce)
• 1 small red chilli, chopped
• 1 garlic clove, chopped
• 2 tbsp coconut milk (optional)
• 1kg green prawns, peeled, tails on
• bamboo skewers, soaked
• 2 tbsp vegetable oil