INGREDIENTS:

1 pkg. wooden skewers

12-15 fresh tiger prawns, shelled (tails can be left on)

4 key limes (cut in half) or 1 regular lime (cut in quarters)

Optional: red and green bell peppers, cut into strips wide enough for skewering, onion, and zucchini

YELLOW CURRY SAUCE:

1/2 stalk lemon grass, sliced (with bulb and tough outer leaves removed)

1-2 yellow chillies, depending on desired spice level (or substitute 1-2 green or red chillies)

2 shallots (or 1 small cooking onion)

2oz ginger, peeled and sliced

3 cloves garlic

1 tsp. ground coriander

1 tsp. regular mustard

1/4 tsp. fresh nutmeg (or substitute cinnamon)

3 Tbsp. fish sauce

1/2 tsp. turmeric

1-2 tsp. brown sugar

1/2 can coconut milk

PREPARATION:

Place skewers in the sink and cover with water (this will prevent them from burning). Allow them to soak until you're ready to use them.

Place curry sauce ingredients in a food processor (or blender).

Process well, then do a taste test, adding a teaspoon or more fish sauce (instead of salt) if necessary.

Stir prawns (and vegetables if using) into sauce, combining well.

Skewer prawns (and vegetables) onto wooden skewers and set on a plate for grilling.

Barbeque outdoors, grill on a stovetop grill, or broil in the oven. If broiling, place skewers on a broiling pan or directly on the uppermost oven rack with a pan underneath to catch the drippings.

Serve these skewers with wedges of cut lime, or add remaining 1/2 can coconut milk to the leftover curry sauce marinade. Heat the sauce thoroughly (boiling at least 3 minutes) and serve as a dipping sauce on the side.