Chargrilled prawns with tamarind dressing

Pound chillies, coriander root, shallots, garlic and salt in a pestle and mortar. The salt should help break down any tough fibres in the skin of the chilli. Alternatively you can process the mixture in a small blender or spice grinder, although you may need to add a little water to help it blend.

Heat oil in a small saucepan. Add chilli paste and cook over low heat for 5-10 minutes or until dried out and starting to caramelise. Add tamarind, sugar, water and fish sauce and simmer, stirring occasionally until mixture is thick and syrupy (about 15 minutes). Remove from heat and keep warm.

Peel and devein prawns leaving tail shell intact. Using a small knife, slit them down the back to butterfly them.

Preheat barbecue or chargrill pan to very hot. Combine prawns with peanut oil and the salt in a large bowl. Barbecue or char-grill the prawns until cooked as desired.

Serve with sticky tamarind dressing and sprinkle with coriander leaves and green onions.