6 tbsp groundnut (peanut) oil
6 tbsp coconut cream
1 tsp curry paste
3 garlic cloves, finely chopped
30 large peeled raw prawns (jumbo shrimp), with tail left on
salt and ground black pepper
For the chilli sauce
1 tbsp olive oil
2 garlic cloves, crushed
1 tbsp tomato paste
450g/1lb tomatoes, chopped
3 red chillies, seeded and diced
125g/4oz/½ cup molasses (dark brown) sugar
2 tbsp Thai fish sauce
1 In a large bowl, mix together the groundnut oil, coconut cream, curry paste, garlic and some salt and pepper. Add the prawns, turning to coat evenly. Cover and marinate in the refrigerator for at least 2 hours.
2 Meanwhile, make the chilli sauce. Heat the olive oil in a pan over a medium heat. Add the garlic and tomato paste and cook for 30 seconds. Stir in the tomatoes, chillies, sugar and fish sauce and bring to the boil. Reduce the heat and let it bubble away for 30 minutes or until reduced and pulpy.
3 Preheat the barbecue or grill (broiler). Soak six wooden skewers in water for 20 minutes. Thread five prawns on to each skewer and barbecue or grill (broil) for 3–4 minutes on each side, basting with the marinade.
4 Serve with rice and the chilli sauce for dipping.