Skewered ginger and garlic prawns with chilli lime syrup

To make the marinade, combine all ingredients in a large bowl. Add prawns and toss to coat. Refrigerate, covered, for 1 hour to marinate. Thread prawns onto 40 x 23cm bamboo skewers.

2. To make chilli lime syrup, combine sugar and water in a small saucepan. Stir over a low heat until dissolved. Bring to a boil and boil for 5 minutes, or until syrup is reduced by half. Remove from heat. Stir in chilli, sauce and juice. Cool.

3. On a lightly oiled barbecue plate, cook the skewers, in two batches, over a medium heat. Turn occasionally for about 3 minutes, or until cooked through. 

4. To serve, arrange noodles on a serving platter. Top with prawn skewers. Drizzle with chilli lime syrup. Serve with coriander and lime.