The sweet, sour and salty flavours of this prawn recipe are a perfect addition to the summer barbecue. If you don't eat prawns you could replace them with scallops or salmon.
24 large Australian prawns
3 ripe yellow peaches
4 tbsp lime juice
1 tbsp fish sauce
1 red chilli, deseeded and finely diced
10 mint leaves, chopped
1 tbsp chopped chives
70g macadamia nuts, toasted
Peel the prawns, leaving the head and tail intact, and remove the line from the back of the prawn with a knife.
Dice the peaches into 1-centimetre pieces and place in a bowl with the lime juice, fish sauce, chilli and herbs. Chop the macadamia nuts roughly and add to the peach mixture.
Place the prawns on a pre-heated grill and cook for about 3 minutes on each side. Place 4 prawns on a serving plate, randomly place watercress sprigs around the prawns, then spoon small amounts of the peach mixture over the prawns. Serve immediately.