Step 1

Combine the prawns, soy sauce, sherry, chilli, ginger, garlic and sesame oil in a large glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.

Step 2

Meanwhile, to make the dipping sauce, place the water, sweet chilli sauce and sugar in a small saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, stirring occasionally, for 3 minutes or until sauce thickens slightly. Remove from heat and set aside for 30 minutes to cool. Stir in the lime juice, fish sauce, coriander and basil. Transfer to a small serving bowl.

Step 3

Preheat a barbecue or chargrill on high. Add the prawns and cook for 1 minute each side or until they curl and change colour. Transfer to a large serving bowl and serve immediately with dipping sauce.