One of the best ways to prepare prawns is to grill them as it retains their natural flavour. Grilling also gives the prawns a smoky aroma. For best results, get meaty jumbo prawns, but any prawns would work.

Fresh off the grill, these prawns are served with a chili lime dipping sauce with sesame seeds and chopped coriander leaves. This simple yet appetising condiment delivers sharp and bold flavours.

Recipe
Makes 20-24 servings

Ingredients:
1 kg prawn, remove the heads and devein
Bamboo skewers
2-inch ginger, peeled
2 tablespoons coriander roots
½ teaspoon salt
Butter, for grilling

Chili lime dipping sauce:
2 tablespoons lime juice
5 tablespoons sweet chili sauce
1 tablespoon chopped coriander leaves
¼ teaspoon sesame seeds

1. Soak the bamboo skewers in water overnight. (This prevents burning during grilling.)

2. Using a mortar and pestle, pound the ginger and coriander roots until they become a fine paste. Squeeze the juice and discard the residue.