Step 1

Combine prawns, oil, garlic, ginger and chilli in a large glass bowl, and set aside for 5 minutes to develop the flavours.

Step 2

Meanwhile, to make the coriander pesto, place the coriander, cashews, lime rind and garlic in the bowl of a food processor, and process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until combined. Add the coconut and process until combined. Taste and season with salt. Transfer to a serving bowl. Cover the surface directly with plastic wrap and set aside until required.

Step 3

Heat a barbecue or chargrill on high. Add the prawns and cook for 2 minutes each side or until prawns curl and change colour. Remove from heat.

Step 4

Arrange prawns on a serving platter. Serve immediately with coriander pesto.