Harold Dieterles Grilled Prawns, Thai Style

• 2 teaspoons red Thai chili, seeds removed, thinly sliced
• 1 teaspoon shallots, sliced
• 1 teaspoon galangal, peeled and minced
• 1 teaspoon lemongrass core, sliced thinly
• 1/2 teaspoon shrimp paste
• 1 teaspoon ground white peppercorn
• 1/2 teaspoon whole coriander seeds
• 1/2 teaspoon minced cilantro stems
• 1 teaspoo kosher salt
• 1 teaspoon sumac (optional)
• 1 cup coconut milk
• 16 prawns, peeled with head still attached
• 1 lime, cut into quarters

1. Place all ingredients through the coconut milk in a blender and run until smooth and paste-like.
2. Reserve in a small bowl.
3. Heat the grill to 550 to 600.
4. Hot.
5. Brush one side of each prawn with the paste and season the other with salt or pepper.
6. Cook the prawns on a hot grill on one side, covered for 3 minutes.
7. The grill will serve as a sort of oven, so there is no need to flip.
8. Remove from the grill and squirt with lime juice.
9. Serve immediately.

red thai chili, shallots, galangal, lemongrass core, shrimp paste, ground white peppercorn, whole coriander seeds, cilantro stems, salt, sumac, coconut milk, prawns, lime

Taken from www.foodrepublic.com/recipes/harold-dieterles-grilled-prawns-with-chili-spread-recipe/ (may not work)