Grilled Prawns with Garlic-Chili Sauce

1 pound jumbo prawns

2 tablespoons cooking oil

2 tablespoons minced garlic

2 tablespoons thinly sliced lemon grass

5 fresh Thai chile peppers, sliced thin

1 shallot, sliced thin

2 kaffir lime leaves

1 tablespoon fish sauce, or to taste

1 lime, juiced

1 tablespoon Thai roasted chilli paste (nam prik pao)

1 tablespoon torn fresh mint leaves

Preheat an outdoor grill for medium heat; lightly oil the grate.

Cook the shrimp on the hot grill until they are bright pink on the outside and the meat is no longer transparent in the center, 5 to 10 minutes. Arrange the prawns on a serving platter.

Heat the oil in a skillet over medium heat. Fry the garlic in the hot oil until brown, 7 to 10 minutes. Remove from heat and stir the lemon grass, chile peppers, shallot, lime leaves, fish sauce, lime juice, and chilli paste into the garlic; toss to combine. Spoon the sauce over the prawns. Garnish with the mint to serve.