•  1 stalk lemongrass, very finely chopped
•  1 tablespoon grated ginger
•  2 large mild red chillies, finely chopped
•  2 cloves garlic, crushed
•  1 tablespoon vegetable oil
•  3 tablespoons desiccated coconut
•  1kg green prawns, peeled, veins removed, tails intact
•  sea salt and cracked pepper
•  lemon wedges, to serve  

  Heat a non-stick frying pan over medium heat. Add the lemongrass, ginger, chilli, garlic and oil and cook, stirring, for 2 minutes or until fragrant. Add the coconut and cook for 1 minute or until toasted. Remove from the pan and set aside. Add the prawns, salt and pepper to the pan and cook for 2–3 minutes or until cooked through. Return the coconut-spice mixture to the pan and toss with the prawns. Serve warm with the lime. Serves 6–8.