Butterflied prawns with cherry and lime leaf sambal

Barbecued prawns make the perfect Christmas starter. This can all be prepared a day ahead. On the day, just flash the prawns on a searing hot grill until charred, then serve on a platter. Enjoy with more seafood recipes for a delicious seasonal feast.

• 24 jumbo king prawns, heads removed and butterflied
• Neutral-flavoured oil, for brushing
• 24 betel leaves
• 2 cups (loosely packed) herbs, such as coriander, round mint and Vietnamese mint
• Lime wedges, to serve

• 15 dried chillies
• 1 tsp belacan paste
• 8 small red shallots, peeled, coarsely chopped
• 1 lemongrass stalk, white part only, bruised
• 2 garlic cloves
• 3 anchovies
• 125 ml (½ cup) neutral-flavoured oil
• 100 gm cherries, pitted
• 3 makrut lime leaves, finely shredded
• 20 gm grated palm sugar
• 1½ tbsp tamarind purée

• 25 gm grated palm sugar
• 3 tsp neutral-flavoured oil
• 60 gm shredded coconut
• 6 makrut lime leaves, very thinly sliced
• 1 tsp pink peppercorns,lightly crushed