Photo: Ant Duncan
In a food processor, purée the garlic, ginger and sugar. Add the coconut milk, fish sauce, lime zest and juice and purée again. Pour into a shallow container and add the chilli, coriander and prawns. Cover with cling film and chill for 1-2 hours.
Preheat a barbecue or use a griddle pan on the hob. Thread the prawns on to the skewers. Spray the grill pan or the grates of the barbecue with oil to keep the prawns from sticking. Grill the prawn skewers for 1-2 minutes each side or until they turn pink and opaque.