1 kilogram large raw prawns, tail on, heads removed
½ cup thick, plain yoghurt
1 tablespoon tomato paste
1 teaspoon garam masala
½ teaspoon ground turmeric
2 cloves garlic, crushed
2 teaspoons grated, fresh ginger
1 teaspoon sea salt
1 tablespoon olive oil
1 small mango
½ a small pineapple
3 tablespoons sweet chilli sauce
zest of 1 lime
1 tablespoon lime juice
1 tablespoon fish sauce
½ cup long thread coconut
½ cup crisp fried shallots
Marinade: Combine the ingredients in a large bowl.
Using kitchen scissors, snip through the shell on the back (rounded side) of each prawn and carefully pull out the dark vein. Leave the shells on. Add the prawns to the marinade and turn to coat. Cover and refrigerate until ready to cook.
Salsa: Peel the mango and pineapple and dice finely. Combine with the remaining ingredients in a bowl.
Put the coconut in a dry sauté pan and toast, tossing until golden. Tip into a serving bowl.
To cook: Preheat the barbecue to medium. Cook the prawns on the lightly oiled grill for 2-3 minutes each side or until just cooked through. If the barbecue is too hot the yoghurt will catch and burn before the prawns are cooked.
Transfer to a serving platter and serve with bowls of toasted coconut, crisp fried shallots and lime wedges.
Crisp fried shallots are available in packets from Asian food stores or some supermarkets.