1.2kg raw king prawns

120g butter

8 birds eye chillies, halved

20 curry leaves

250g desiccated coconut

Marinade

40ml Shaoxing rice wine

15ml light soy sauce

15g light brown sugar

60g Essential Cuisine Peanut Free Satay Style Seasoning

25g garlic, crushed

1. Preheat an oven to 220c.
   
   
2. In a large bowl add the marinade ingredients, mix well and add the prawns. Leave for 15 minutes to marinate.
   
   
3. Spread the prawns out on a large baking tray, dot with the butter, chillies and curry leaves. Roast for 10 minutes or until cooked.
   
   
4. Dry toast the coconut in a large frying pan over a medium high heat. Stir until golden brown. Remove from the pan & add half to the prawns to absorb some of the juices in the pan.
   
   
5. Place prawns in a suitable serving dish, top with the rest of the coconut.