Step 1

Heat oil in a wok over high heat until smoking. Stir-fry sambal belacan until fragrant (1 minute), then add ginger and turmeric, and stir to just combine. Add coconut milk and bring to the boil,stirring to combine thoroughly (1-2 minutes). Season with lime juice and salt and coolcompletely (stir the sauce in a bowl over ice to speed things up).

Step 2

Toss prawns in a bowl with half the sauce to coat and refrigerate until required.

Step 3

Combine mint, cucumber and shallot in a bowl.

Step 4

Heat a char-grill pan or barbecue to high. Grill prawns until charred and just cooked (1-2 minutes each side). Transfer to a bowl, add remaining sauce and toss to coat. Serve scattered with mint and cucumber salad, and toasted sesame seeds.