Finely chop ½ the coriander leaves and place in a ceramic dish with the oil, garlic, lemongrass and chillies. Add prawns and stir to combine all the flavours. Cover and refrigerate for at least 15 minutes (or up to an hour if time permits).
Meanwhile, using a vegetable peeler, peel long thin strips from cucumbers. Combine cucumber, avocado, lettuce, remaining coriander leaves, lime juice and sesame oil in a bowl. Season with salt and pepper and gently toss to combine.
Pre-heat your Russell Hobbs grill on medium-high heat for at least 5 minutes. Grill prawns for 2-3 minutes on each side until pink and starting to char. Transfer to a plate and turn the grill off.
Pile the salad onto a serving platter and arrange prawns on the top with a sprinkling of sliced pickled ginger and spring onion.
1 bunch coriander, washed
¼ cup peanut oil
2 garlic cloves, crushed & finely chopped
1 stem lemongrass, bruised & finely chopped
2 small red chillies, de-seeded & thinly sliced
2 limes, juiced
1kg green King Prawns, peeled (tails on) and de-veined