1 large fresh kaffir lime leaf
1 small red chilli, chopped
zest of 1 lemon
1/2 tin coconut cream
1 clove garlic, crushed
juice of 1/2 lemon
slosh of fish sauce
black pepper
large prawns, shelled and de-veined
fresh coriander, finely chopped
Pound first 3 ingredients in a mortar until well-bruised, combine with the rest. Marinade prawns in this for at least an hour. Thread prawns onto skewers and cook on a dry hottish griddle until firm and juicy, basting with a little more marinade as you go. Sprinkle with coriander and serve.
