Rinse prawns under cold water and pat dry thoroughly with paper towels. If shells are on, remove shells and devein; leave tails on for presentation if desired.

Make marinade

In a medium bowl, whisk together coconut milk, peanut butter until smooth, soy sauce, brown sugar, lime juice, grated ginger, minced garlic, ground coriander, ground cumin, turmeric, chilli paste, vegetable oil and salt until fully combined and slightly runny. Taste and adjust seasoning (a balance of sweet, salty, tangy).

Marinate prawns

Add prawns to the marinade and toss to coat. Cover and refrigerate for 20–30 minutes (no more than 1 hour — prawns can toughen if marinated too long in acid). Reserve about 3 tablespoons of marinade for brushing while grilling if desired (do not reuse marinade used with raw prawns unless boiled).

Skewers & Grill

Assemble skewers

If using wooden skewers, ensure they have soaked for 30 minutes to prevent burning. Thread 2 prawns per skewer (for 24 prawns this yields 12 skewers) leaving a little space between prawns so heat circulates; repeat for all skewers.

Preheat grill or pan

Preheat a grill, grill pan or heavy skillet to medium-high heat (about 200–230°C / 400–450°F). Lightly oil grates or pan with a little vegetable oil to prevent sticking.

Cook skewers

Place skewers on the hot grill or pan. Cook for 2–3 minutes per side, brushing once with reserved marinade (or lightly oil) and turning once, until prawns are opaque, firm and have light char marks. Total cook time should be 4–6 minutes depending on size. Do not overcook.

Finish and garnish

Transfer skewers to a platter. Sprinkle with crushed roasted peanuts and chopped cilantro. Serve with lime wedges on the side for squeezing over just before eating.

Sweet Chilli Dipping Sauce

In a small bowl, whisk together sweet chilli sauce, rice vinegar, fish sauce and lime juice until smooth. Stir in finely sliced red chilli if using. Taste and adjust acidity or saltiness as needed. Serve chilled or at room temperature alongside skewers.