Serves: 4
Total Calories: 375

12 tiger prawns (6 to 8 per pound) in shells
1/3 cup olive oil
3 tablespoons Tommy Tang's Thai seasoning
2 tablespoons unsalted butter
2 tablespoons olive oil
3 tablespoons finely chopped red onions
2 tablespoons finely chopped garlic
1 cup
1/2 cup finely chopped cilantro
1/2 cup whipping cream
1 tablespoon Thai fish sauce
1 1/2 teaspoons white peppers
4 sprigs cilantro (garnish)

Using poultry shears, make a shallow lengthwise cut along the back of each prawn, leaving shell on. Remove intestinal vein and rinse prawns with cold water. Pat dry with paper towels. Combine 1/3 cup olive oil and Thai seasoning in a large bowl, add prawns, and toss to coat well.

Insert a 10 inch metal or bamboo skewer lengthwise into each prawn, starting at the tail end, to keep it straight during grilling. Place prawns in a square container, pour leftover marinade over the prawns, cover, and refrigerate 3 hours.

Prepare charcoal grill, or preheat oven broiler. Melt butter with 2 tablespoons olive oil in a medium saucepan over high heat. Add onions and garlic and sauté until lightly browned, about 2 minutes. Add coconut milk and cilantro and bring to boil, stirring constantly. Boil for 2 minutes. Add whipping cream, fish sauce, and white pepper. Bring sauce to boil again, then reduce heat to low and simmer until sauce is reduced by half, about 4 to 5 minutes. Strain through a fine sieve and keep warm.

While sauce is simmering, charcoal grill prawns just until cooked through, about 5 to 6 minutes on each side. Or place prawns, coated with leftover marinade, on a thick pan. Wrap bamboo skewers with aluminum foil, leaving only prawns exposed, and broil for 6 to 8 minutes with turning. Remove skewers from prawns. Arrange 3 prawns in a circle on each serving plate. Pour ¼ of sauce in center of each plate, garnish with cilantro, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 375
Calories from Fat: 370

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Thai Chili Fish
Grilled Salmon with Kaffir Lime Sauce
Grilled Red Snapper with Rosemary Honey Glaze
Grilled Tuna with Roasted Red Bell Pepper Sauce
Spicy Mint Calamari
Soft Shell Crabs with Garlic Ginger Sauce
Malaysian Clams
Santa Fe Chili Mussels
Oysters with Ginger Sauce
Roasted Chili Oysters
Scallops with Mango Salsa
Sunrise Scallops with Ginger Cream Sauce and Chili "Flames"
Blackened Scallops with Roasted Garlic Chili Sauce
Spicy Garlic Shrimp
Prik King Shrimp
Shrimp and Asparagus with Roasted Chili Sauce
Tiger Prawns with Cilantro Cream Sauce