- Peel and de-vein the prawns. Keep the very last bit of the tail on as this gives you something to grip when eating.
- Heat a wok, add the oil in and then fry off the sambal belacan until fragrant. The colour should change and it should become a much darker red. Add in the ginger and turmeric and continue to fry. Then add the coconut milk. Bring to a simmer to ensure everything is incorporated. Then remove from the heat. Pour into a bowl and place over an ice bath to help it cool more quickly (you don’t want to put the hot sauce onto uncooked prawns).
- Once the sauce has cooled down. Add enough into a bowl to cover the prawns. Place both into a fridge until ready to cook.
- Heat a coal barbeque with half to ¾ full chimney. You want it nice and hot to char the prawns and get them cooked through. Add prawns directly over the flame on the grill. Char for 1-2 minutes a side and remove.
Drizzle with some of the reserved sauce, sprinkle with sesame seeds and spritz some lime juice on top.
Prep: 25 minutes
Cook: 10 minutes