Main Course: Barbecued Giant Prawns

The prawns must be raw and as large as you can find with their shells on.

30 giant prawns (3 per person).
Marinade for the prawns
6 lime leaves cut into thin strips
6 cloves of garlic crushed
3 bunches of spring onion chopped finely
1 1/2 square inches of galangal
4 tbsp Thai fish sauce
4 tbsp sweet soy sauce (Indonesian)
4 tbsp toasted sesame oil
4-5 limes juiced
2 tbsp of date syrup
2 tbsp of rice oil
1 small cup of chopped coriander
1 red chilli finely chopped (the larger, milder sort)

Wash the prawns. Arrange on a large dish so that the marinade seeps through the shell. Leave for several hours in the fridge. Spoon marinade on prawns and flash cook on grill or barbecue: very large prawns take 4 and a half minutes each side.

Coconut Rice

1kg Basmati or fragrant Thai rice
850mls coconut milk
Malvern salt to taste
4 tbsp white sesame seeds
rice or groundnut oil for frying

Crush the sesame seeds and two pinches of salt. Fry quickly in oil, stirring constantly. Cook the rice in the coconut milk adding enough water to reach 1? inches above the level of the rice, add salt to taste and bring to the boil. Simmer for just less the 20 minutes. You should not need to drain. Add sesame seeds and serve.

Asparagus in lime, butter and garlic

1 lime, juiced
55g butter
2 cloves of garlic, crushed
Maldon sea salt

Steam or boil asparagus. Melt the butter, add crushed garlic and then the lime juice and pour over the asparagus and serve.