Take the head off the
prawn and the outside, leave the tail on. Mix the the coconut cream
with the fish sauce and marinate the prawns for one hour. Grill both
sides for a few minutes (charcoal grill is best, but normal grill is
a good replacement). Sprinkle with sea salt.
Mix almonds, sugar,
lemon juice and butter. Put the fish in an oven tray, sprinkle salt
and pepper on top and grill for 5 minutes. Turn the fish around and
divide the nut-sugar mixture on top of it. Grill 3 minutes more.
Nice with white firm fish like cod
but also with salmon or sea trout.