24 whole peeled raw Tiger prawns
2 small green chillies, deseeded & roughly chopped
2 tablespoons Asian fish sauce
5 spring onions, chopped
grated rind & juice of 2 limes
1 x 400g can coconut cream
1/2 teaspoon salt
1 teaspoon Chelsea White Sugar

Rinse the prawns, drain and place in a bowl. In a food processor, puree the chopped chillies, fish sauce, chopped spring onions and lime rind and juice to a fine paste. Add the coconut cream and sugar. Pour over the prawns. Cover with cling film and chill for at least 2 hours. Soak bamboo skewers in water while the prawns marinate.

Thread the prawns onto skewers and cook for 2 to 3 minutes each side over a hot grill until just cooked through. Serve with salad and fresh coconut.