PrawnsPrawnsTake 1Kg of large prawns, the larger the better - use saltwater prawns, not freshwater.
Cover the prawns with heaps (1 to 2 cups) of chopped garlic. Mix in 3-4 tablespoons of honey or brown sugar. Drizzle Sesame Seed Oil over everything. Marinade this overnight (or at least a couple of hours) in the fridge mixing it all up a couple of times. Just before cooking the prawns, pour a generous quantity of brandy over the prawns and garlic.
A couple of hours before firing up the BBQ, prepare the sauce. Saute half a cup of very finely chopped red onion in a little Canola Oil in a large saucepan. Carefully open a couple of cans of Coconut Cream and skim a few tablespoons of the heavy cream off the top into the saucepan. Boil till this has reduced to oil. Add 1/4 cup of chopped red hot chilli peppers, seeds and all and a good quantity of chopped coriander (cilantro) leaves, stalks and roots. Saute all this for a few mintues. Lastly, add the two cans of Coconut Cream and bring to just simmering. Keep simmering and stirring occasionally till you are ready to BBQ the prawns.
Get the BBQ very, very hot and put the saucepan of sauce right next to it. Cook the prawns very quickly so they are almost burnt on the outside but still juicy inside. Toss the prawns into the sauce as they are cooked.
Just before serving mix some freshly chopped coriander into the sauce to give it some color.
Serve the prawns and sauce in a large bowl. Put some Basmati rice on each person’s plate and let them help themselves to the prawns.
If you like, you can make it simpler by just cooking the garlic prawns without the hot sauce.