BBQ coconut prawns with cucumber and chilli dip

serves 6

Ingredients:

24 large green king prawns, peeled and the tail removed

Marinade:

500ml coconut cream

50ml thai fish sauce

2 tablespoons white sugar

1 handful kaffir lime leaves, finely shredded

4 long red chillies, seeded and finely chopped

Dipping sauce:

500ml thai rice vinegar

150g white sugar

2 tablespoons roasted and finely chopped peanuts

1 lebanese cucumber, seeds removed, finely diced

1 bunch coriander, finely chopped

Method:

For marinade:

Combine all ingredients. Toss with prawns, leave overnight.

For dipping sauce:

Bring vinegar and sugar to the boil, cool. Add other ingredients just before grilling the prawns.

To cook:

If you like, put prawns onto a bamboo skewer. This will keep them straight while cooking and can help presentation.

Grill prawns on a hot barbeque plate until golden, about 45 seconds each side, depending on your barbeque. Be careful not to overcook.

Serve immediately, arranged on a platter with dipping sauce on the side.