Instructions: Place the coconut in a bowl with the water and infuse for twenty minutes.

Strain and reserve the liquid.

Fry the onion in the oil for four to five minutes until softened.

Add the green chilli cook for a further minute.

Stir in the peanut butter sugar and coconut water.

Heat stirring until it forms a thick sauce.

Remove from the heat and stir in the lemon or lime juice and seasoning.

Pour into a serving dish and serve with whole king prawns garnished with chopped peanuts sprigs of dill lime slices and the finely chopped red chilli.

Serves 4

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