Cookbook challenge, week 18: Barbecued chilli prawns

As posted yesterday, I served the mango salad with barbecued chilli prawns, also from the Women's Weekly's Vietnamese Favourites.

Ingredients:
1kg uncooked large king prawns (I used cooked wild prawns as that's all my fishmonger had)
1/2 tsp ground turmeric
1 tsp chilli powder
2 tsp sweet paprika
2 garlic cloves, crushed

Shell and de-vein prawns, leaving tails intact.
Combine turmeric, chilli, paprika and garlic in large bowl, add prawns and toss to coat.
Cook prawns in batches on a heated, oiled barbecue (or grill) until lightly browned.
Serve prawns with the mango salad posted here.

The prawns were fantastic (and would be even better if I had used raw instead of cooked), and combined with the mango salad, would make a fantastic tropical entrée for 4-6 people.