In a mortar and pestle pound all the sambal ingredients except the peanut oil and the kaffir lime leaves. Continue pounding as you pour in the peanut oil. Once it looks like a paste, cook it gently in a non-stick pan with the lime leaves, stirring until the paste darkens and thickens. Taste and perhaps add some extra fish sauce or sugar, depending on whether you need extra saltiness or sweetness, then set aside.

Brush the prawns with the oil. Put a griddle or barbecue on a high heat, then cook the prawns, shell side down, until they are just starting to cook through, then remove from the heat. Next grill the pineapple quickly, just for a touch of heat and flavour.

In a large bowl, mix the pineapple through the coriander, lime juice and sambal. Arrange the prawns on a platter, then cover with the pineapple, herb and sambal mix. Enjoy!