Process coriander, parsley, cumin, cayenne pepper and garlic to taste in a food processor until smooth. Add teaspoons of camellia tea oil one at a time until a smooth paste is formed. Peel prawns and marinate in the herb mixture for an hour.
Heat a flat grill on the barbecue until medium hot, add a thin layer of Cameillia Tea Oil and char grill prawns, turning once until opaque in colour.
Serve with thick natural yoghurt.