Ingredients

• 24 raw tiger prawns in their shells, heads removed
• 8 tbsp - unsweetened coconut milk
• For the marinade:
• 6 cloves of garlic, finely chopped
• 4 tbsp - chopped fresh coriander
• 1/2 deseeded and finely chopped
• 3 tbsp - vinegar
• 2 stalks of lemon grass, finely chopped (or rind of 1/2 lemon)
• 8 tbsp - oil
• 4 green chillies, finely chopped
• 1 tsp - coarsely crushed dried chillies
• 2 tsp - sugar
• A few boiled noodles
• Hot sauce to serve

How to Make Spicy coconut prawns

• Place the prawns in a shallow dish.
• Combine all the marinade ingredients in a bowl. Pour the marinade over the prawns ensuring the prawns are well coated with the marinade. Marinate for 30 mins. at room temperature or 2 hours in the refrigerator.
• Drain the prawns and reserve the marinade.
• Thread 3-4 prawns on a wooden skewer. Thread so as to pierce each prawn twice. Barbeque over medium hot coals, until the prawns are pink.
• Combine the reserved marinade with the coconut milk in a pan and heat over the barbeque for 5-6 mins, until the sauce thickens.
• Place the prawns on a bed of boiled noodles.
• Pour some hot sauce over the prawns and serve.