Prawns in Chilli Plum Sauce

Ingredients:

1kg Raw Prawns
1/4 cup Olive Oil,
1 tsp Chopped Fresh Coriander
1 large Garlic Clove, crushed
1 tsp Oil
2 Shallots, finely chopped
2 tbsps Honey
1 tbsp Lemon Juice
1 Garlic Clove, extra, crushed
1 tsp grated fresh Ginger
Red Chilli, seeded and finely chopped to taste
825g can Dark Plums

To Cook:

Soak bamboo skewers in water for 30 mins.
Shell and devein prawns.
Mix olive oil, coriander and garlic in a bowl. Stir well.
Place prawns in mixture and stir until all are coated well.
Cover and marinate in fridge for 2 hours.
Heat oil in saucepan and sauce shallots, garlic and chilli for 2 mins.
Stir in plum puree, honey, lemon juice and ginger.
Continue cooking for further 3-4 mins.
Reduce heat and simmer for 15 mins or until sauce has reduced and thickened.
Cool slightly then puree until smooth.
Drain prawns.
Thread prawns onto skewers and BBQ over medium heat for 2-3 mins, until pink.
DO NOT OVERCOOK.
Serve kebabs with plum sauce and steamed rice.