• 12 or 24 (starter or main course) raw sustainably fished tiger prawns in their shells, with their heads removed. • 1 Walnut-sized piece of creamed coconut blended with 4 tbsp water or 4 tbsp unsweetened coconut milk • Red chilies to garnesh.
Thai Marinade - • ¼ Red pepper, cored, deseeded, and finely chopped. • 4 Garlic cloves, finely chopped. • 2 tbsp chopped fresh coriander. • 2 tbsp vinegar. • Juice of 2 limes. • 1 stalk lemon grass, finely chopped or grated rind of ¼ lemon ½ tsp turmeric, or to taste. • 4 tbsp vegetable oil. - pinch of ground cumin. • 1-2 fresh green chilies, finely chopped. • ½ tsp crushed dried red chilies or red chili paste. • 1 tsp sugar, or to taste.
1. Light the barbecue in advance so that it is medium-hot.
2. Combine all the marinade ingredients in a bowl. Place the tiger prawns in a shallow dish and pour over the marinade. Turn until well coated, then leave for 30 minutes at room temperature.
3. Soak 4 or 8 wooden skewers in cold water for 30 minutes to stop them burning on the grill.
4. Drain the prawns, reserving the marinade. Thread 3 prawns on each skewer, piercing each prawn in 2 places. Cook over medium-hot coals for about 2-3 minutes on each side, basting once or twice with the marinade, until the prawns are pink and slightly charred.
5. Meanwhile, pour the reserved marinade into a small pan, stir in the cocunut liquid, and heat until the sauce thickens (about 5 minutes). To serve, pour the hot sauce over the prawns.