Ingredients

Steps

• Blend galangal, ginger, lemongrass, garlic, chilli, lime zest, juice, soy sauce, coriander roots, and dried coconut into a thick paste.
• Massage the paste into the prawns inside a sealed bag and marinate in the fridge for at least 1 hour.
• Shave the fresh coconut into a frying pan and dry-roast over medium heat until lightly toasted.
• Grill the prawns on a hot griddle pan for 2 to 3 minutes until they are pink and opaque.
• Serve prawns garnished with coriander leaves, toasted coconut shavings, and lime wedges.