Ingredients

• 4cm/1½in piece fresh galangal
• peeled
• chopped
• 2.5cm/1in piece fresh ginger
• peeled
• chopped
• 2 stalks lemongrass
• outer leaves removed
• inner core chopped
• 2 garlic cloves
• peeled
• 1 red chilli
• stalk removed
• 2 limes
• zest and juice
• 3 tbsp soy sauce
• small bunch fresh coriander
• roots and leaves chopped separately
• 1 x 100g/3½oz block dried coconut
• 24 large prawns
• peeled
• heads removed
• ½ fresh coconut
• flesh only
• ½ lime
• cut into wedges
• to serve

Directions

• Blend the galangal
• ginger
• lemongrass
• garlic
• chilli
• zest and juice of the limes
• soy sauce
• coriander roots and dried coconut in a food processor until well combined as a thick
• rough paste.
• Transfer the paste to a resealable freezer bag and add the prawns. Seal the bag
• removing as much air as possible as you do so
• then massage the mixture into the prawns and set aside in the fridge to marinate for 1-2 hours
• or overnight
• if possible.
• Heat a frying pan over a medium heat. Using a potato peeler
• shave the fresh coconut into the pan
• then dry-roast the coconut shavings until lightly toasted. Set aside.
• When the prawns have marinated
• heat a griddle pan over a medium to high heat. When the pan is hot
• shake any excess marinade from the prawns
• then put them on the griddle
• in batches if necessary
• and grill for 2-3 minutes
• or until pink and opaque.
• To serve
• divide the coconut-chilli prawns equally among four serving plates. Sprinkle over the coriander leaves
• coconut shavings and garnish with a wedge of lime.