Toss the prawns in the sesame oil and thread each prawn onto a skewer. Mix the crushed pepper corns, salt, star anise and chilli with the cornflour. On a flat plate roll each skewered prawn through the flour to coat. Brush the BBQ grill with a little oil, grill the prawns over hot coals for approx. 2 minutes each side until the prawns turn pink and crispy. Combine all the ingredients for the dipping sauce in a small bowl. Serve lime wedges and coriander.
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