Chilli prawns with coriander pesto

24 large green prawns, peeled leaving tails intact, deveined; 1 tbs peanut oil; 1 garlic clove, crushed; 2 tsp finely grated fresh ginger; 2 fresh red birdseye chillies, finely chopped. Coriander pesto: 1 bunch coriander, roots trimmed, washed, dried, coarsely chopped; 80g (1/2 cup) whole roasted salted cashew nuts; 2 tsp finely grated lime rind; 1 garlic clove, crushed; 160ml (2/3 cup) peanut oil; 35g (1/3 cup) desiccated coconut; Pinch of salt.

Combine prawns, oil, garlic, ginger and chilli in a large glass bowl, and set aside for 5 minutes to develop the flavours. 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. 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. Arrange prawns on a serving platter. Serve immediately with coriander pesto.