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

Method:

1. Place the prawns in a shallow dish.
2. 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.
3. Drain the prawns and reserve the marinade.
4. 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.
5. Combine the reserved marinade with the coconut milk in a pan and heat over the barbeque for 5-6 mins, until the sauce thickens.
6. Place the prawns on a bed of boiled noodles.
7. Pour some hot sauce over the prawns and serve.