Chilli Prawn Kebabs

24 uncooked king prawns

1 clove garlic, crushed

1/2 cup tomato puree

1 tablespoon white vinegar

2 teaspoons Worcestershire sauce

2 teaspoons light soya sauce

2 small fresh red chillies, finely chopped

3 tesspoons sugar

1/4 teaspoon chilli powder

1 large green pepper

2 teaspoons cornflour

1/3 cup water

2 cups cooked rice

Remove heads and shells and devein prawns, leaving tails intact.

Combine garlic, tomato puree, vinegar, sauces, chillies, sugar and chillie powder in large bowl,

add prawns, cover refrigerate for several hours.

Cut pepper into 2 cm pieces. Thread pepper and prawns alternately onto skewers( Soak

bamboo skewers in water for at least an hour) place under hot griller, grill until prawns are

cooked.

Blend cornflour with water, combine with remaining chilli mixture in saucepan, stir constantly

over heat until mixture boils and thickens.

Serve kebabs with rice, top with chilli sauce.