Prawns 'A La Plancha' (Chargrilled) with Crispy Garlic Cauli Rice

Ingredients

• This is a wonderful no-frills dish so there's no need to stand on ceremony when preparing it. Literally pull the heads off the Prawns and toss their bodies (with the shells still on) into a mixing bowl along with the crushed Garlic, Lime juice, Soy Sauce and cracked Pepper. Set the bowl aside for an hour in the chiller. You 'can' devein the Prawns but there's really no need!
• When the grill's heated-up and it's time to cook, place the Prawns over the charcoal and spoon the crushed Garlic from the marinade onto an oiled plancha (metal grill plate).
• Crisp-up the Garlic - letting them develop a honied golden brown colour and a proper crunch. Then throw the Cauli Rice over top and fold it together with the Garlic. Add a little marinade to help things along.
• The Garlic Cauli Rice will only take a couple of minutes and ideally the Prawns will be ready at the same time so gather the family around with their bowls and serve them at the grill. With a bit of luck they'll have brought you a cold drink. Enjoy!!