Grilled Prawns with Fiery Lemongrass-Chilli Sambal

Ingredients for Grilled Prawns with Fiery Lemongrass-Chilli Sambal

• 6 (or more) Thai bird chillies or 2 (or more) serrano or jalapeño chillies (preferably red), seeded, coarsely chopped

• 170g coarsely chopped shallots (about 230g )

• 40g chopped peeled fresh ginger

• 3 tablespoons chopped lemongrass (from bottom 4 inches of 2 large stalks)

• 6 macadamia nuts

• 4 garlic cloves, coarsely chopped

• 2 teaspoons (packed) golden brown sugar

• 2 Teelöffel Kurkuma

• 1 1/2 Teelöffel Salz

• 1 Teelöffel gemahlener Koriander

• 1 Teelöffel Paprika

• 1 bay leaf, crumbled

• 1/2 Teelöffel frisch gemahlener schwarzer Pfeffer

• 2 tablespoons (or more) vegetable oil

• 240ml Wasser

• 2 Esslöffel frischer Limettensaft

• 45ml (or more) vegetable oil

• 1.4kg uncooked unpeeled large prawns, or 1.1kg uncooked peeled large prawns, deveined, tails left intact

Combine 6 Thai bird chillies (or 2 serrano or jalapeño chillies) and next 12 ingredients in processor. Using on/off turns, blend until finely chopped and paste forms. If spicier sambal is desired, add more chopped chillies to taste and blend again until paste forms. Transfer sambal to small bowl. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add sambal and cook until fragrant and lightly browned, stirring constantly and adding more oil by tablespoonfuls if mixture is dry, about 7 minutes. Add 240ml water; reduce heat to medium and simmer until most of water is absorbed but mixture is still creamy, stirring often, about 4 minutes. Transfer to small bowl and cool. DO AHEAD:Can be made 1 day ahead. Cover sambal and chill.

Whisk lime juice, 45ml oil, and 2 tablespoons sambal in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk marinade before using, adding more oil by teaspoonfuls if marinade is thick.

If using unpeeled prawns, use kitchen scissors to cut prawns shell along rounded back of tail; scrape out vein with tip of bamboo skewer or tip of small knife. Place peeled or unpeeled prawns in large glass baking dish. Brush prawns all over with marinade. Allow prawns to marinate at room temperature at least 15 minutes and up to 30 minutes.

Meanwhile, prepare barbecue (medium-high heat). Brush grill rack with oil. Grill prawns until just opaque in centre, 2 to 3 minutes per side. Transfer prawns to platter. Rewarm remaining sambal and serve alongside for dipping or for spooning atop prawns.

Unpeeled prawns cook up more succulent and flavorful but are a bit messier to eat than peeled prawns (which you can use, if you prefer). For ease of preparation, the seafood department at some supermarkets sells uncooked unpeeled prawns that have already been deveined.

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