1. Peel prawns, leaving tail shells on, then make a small incision along the spines and remove black vein.
2. Thread onto skewers and set aside.
3. Whisk vegetable oil, lime juice, garlic, paprika and turmeric together.
4. Stir in chillies. Put skewered prawns in a non-metal dish and spoon over marinade.
5. Cover and leave in a cool place for 30 minutes, basting occasionally.
6. Heat grill. Drain skewered prawns and place on a grill rack.
7. Cook for 3-5 minutes, turning and basting occasionally with the marinade, until just tender.
8. Sprinkle with fresh coriander and serve hot, garnished with lime slices.

Serves 4.