24 large raw, peeled prawns, tail on
½ cup sour cream
½ cup coconut cream
1 clove garlic, crushed
1 teaspoon ground garam masala
½ teaspoon each ground turmeric and paprika
finely grated zest 1 lemon
sea salt and freshly ground pepper
¼ cup long thread coconut
¼ cup sesame seeds
1 tablespoon each whole coriander and cumin seeds
¼ cup roasted cashew nuts
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
¼ cup melted butter
Marinade: Whisk the ingredients in a large shallow dish and season. Add the prawns and turn to coat well. Cover and refrigerate for 2-3 hours.
Dukkah: Toast the coconut and the sesame, coriander and cumin seeds separately in a dry sauté pan until golden and fragrant.
Roughly grind the sesame seeds then the coconut and cashew nuts in a mortar and pestle or a spice grinder, keeping some of it quite chunky and tip into a bowl. Grind the coriander and cumin seeds finely but not to a powder. Combine everything with the salt and pepper and store in an airtight jar.
To cook: Remove the prawns from the marinade and season with salt. Preheat a grill plate.
Grill over a medium heat for 1 minute then brush with the melted butter and cook for another minute. Turn over and repeat until the prawns are just cooked through.
Transfer to a serving plate and serve with the dukkah and lime wedges.
To toast spices: heat a small dry pan over a medium heat. Add the spice and toss until fragrant and just starting to darken in colour. Be very careful not to burn as this will make them bitter. Toast one spice at a time rather than combining, as each spice will take a different time to toast. Tip onto a plate and cool.
Cook’s tip: As an alternative to making your own, dukkah is available at gourmet food stores and good supermarkets.