Thai coconut-chilli prawns recipe
 The strident summery flavours of this quick and easy recipe make it an absolute winner for a barbecue or party. 4cm/1½in piece fresh galangal, peeled, chopped2.5cm/1in piece fresh ginger, peeled, chopped2 stalks lemongrass, outer leaves removed, inner core chopped2 garlic cloves, peeled1 red chilli, stalk removed2 limes, zest and juice3 tbsp soy saucesmall bunch fresh coriander, roots and leaves chopped separately1 x 100g/3½oz block dried coconut24 large prawns, peeled, heads removed½ fresh coconut, flesh only½ lime, cut into wedges, to serve 4cm/1½in piece fresh galangal, peeled, chopped 2.5cm/1in piece fresh ginger, peeled, chopped 2 stalks lemongrass, outer leaves removed, inner core chopped 2 garlic cloves, peeled 1 red chilli, stalk removed 2 limes, zest and juice 3 tbsp soy sauce small bunch fresh coriander, roots and leaves chopped separately 1 x 100g/3½oz block dried coconut 24 large prawns, peeled, heads removed ½ fresh coconut, flesh only ½ lime, cut into wedges, to serve Method Blend the galangal, ginger, lemongrass, garlic, chilli, zest and juice of the limes, soy sauce, coriander roots and dried coconut in a food processor until well combined as a thick, rough paste.Transfer the paste to a resealable freezer bag and add the prawns. Seal the bag, removing as much air as possible as you do so, then massage the mixture into the prawns and set aside in the fridge to marinate for 1-2 hours, or overnight, if possible.Heat a frying pan over a medium heat. Using a potato peeler, shave the fresh coconut into the pan, then dry-roast the coconut shavings until lightly toasted. Set aside.When the prawns have marinated, heat a griddle pan over a medium to high heat. When the pan is hot, shake any excess marinade from the prawns, then put them on the griddle, in batches if necessary, and grill for 2-3 minutes, or until pink and opaque.To serve, divide the coconut-chilli prawns equally among four serving plates. Sprinkle over the coriander leaves, coconut shavings and garnish with a wedge of lime. Blend the galangal, ginger, lemongrass, garlic, chilli, zest and juice of the limes, soy sauce, coriander roots and dried coconut in a food processor until well combined as a thick, rough paste. Blend the galangal, ginger, lemongrass, garlic, chilli, zest and juice of the limes, soy sauce, coriander roots and dried coconut in a food processor until well combined as a thick, rough paste. Transfer the paste to a resealable freezer bag and add the prawns. Seal the bag, removing as much air as possible as you do so, then massage the mixture into the prawns and set aside in the fridge to marinate for 1-2 hours, or overnight, if possible. Transfer the paste to a resealable freezer bag and add the prawns. Seal the bag, removing as much air as possible as you do so, then massage the mixture into the prawns and set aside in the fridge to marinate for 1-2 hours, or overnight, if possible. Heat a frying pan over a medium heat. Using a potato peeler, shave the fresh coconut into the pan, then dry-roast the coconut shavings until lightly toasted. Set aside. Heat a frying pan over a medium heat. Using a potato peeler, shave the fresh coconut into the pan, then dry-roast the coconut shavings until lightly toasted. Set aside. When the prawns have marinated, heat a griddle pan over a medium to high heat. When the pan is hot, shake any excess marinade from the prawns, then put them on the griddle, in batches if necessary, and grill for 2-3 minutes, or until pink and opaque. When the prawns have marinated, heat a griddle pan over a medium to high heat. When the pan is hot, shake any excess marinade from the prawns, then put them on the griddle, in batches if necessary, and grill for 2-3 minutes, or until pink and opaque. To serve, divide the coconut-chilli prawns equally among four serving plates. Sprinkle over the coriander leaves, coconut shavings and garnish with a wedge of lime. To serve, divide the coconut-chilli prawns equally among four serving plates. Sprinkle over the coriander leaves, coconut shavings and garnish with a wedge of lime.