Mix marinade ingredients in a bowl, add prawns, and marinate in the fridge for four hours.
Heat half the oil in a saucepan and fry onion, garlic, and spices for two minutes.
Stir in rice and chicken stock, then simmer covered for 18-20 minutes until tender.
Season rice with salt, pepper, and lemon juice, then stir in coriander and let cool.
Fry half the beaten eggs in remaining oil in a large pan until just cooked.
Scatter half the rice over the omelette, roll into a pinwheel, and repeat for the second omelette.
Thread room-temperature prawns onto wooden skewers.
Cook prawns on a very hot griddle pan for 1-2 minutes per side.
Rest the prawns for a few minutes after cooking.
Serve prawn skewers with sliced omelette pinwheels and coriander garnish.