Combine all the ingredients for the marinade together. Add in the red claw or prawns, toss to cover and then store in the fridge to marinade, over night if possible but at least for 1 hour.
Heat the extra olive oil in a pan over moderate temperature or on a hot plate of a barbeque and cook the red claw for 3 minutes each side or until cooked through. Remove and serve with the extra picked coriander leaves and crushed pistachio nuts scattered on top.
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