Lemongrass char-grilled prawns

Ingredients
* 450-500 grams of fresh tiger prawns , peeled and deveined ( leave the tails on)
Marinade lemongrass mixture:
* 2 stalks of lemongrass bruised and minced ( or you can buy already made at the asian supermarket in the freezer section)
* 3 kaffir lime leaves minced.
* 1 lime zest and juiced.
* 1 Thai chilli minced
* 2 cloves garlic finely minced
* 1 tbsp of fish sauce
* 1 tbsp tamari or soy sauce
* 1 tbsp of maple syrup or palm sugar
* 1 tbsp organic coconut oil or olive oil.
* 1 tsp sesame oil
* pinch of good quality sea salt and pepper ( to taste)
Bamboo skewers ( soak in water for 10 or 30 min to prevent from burning when grilling)

Method
Combine the lemongrass mixture well in a big bowl or you can crush them all in a portal and pestel.
Marinate the prawns with the lemongrass mixture for 2 hours or overnight in the fridge. Stick prawns through the bamboo skewers and heat the grill pan.
Grill on both sides for 4 minutes or until cooked. Served with fresh lime or lemon.