Total Calories: 375
Using poultry shears, make a shallow lengthwise cut along the back of each prawn, leaving shell on. Remove intestinal vein and rinse prawns with cold water. Pat dry with paper towels. Combine 1/3 cup olive oil and Thai seasoning in a large bowl, add prawns, and toss to coat well.
Insert a 10 inch metal or bamboo skewer lengthwise into each prawn, starting at the tail end, to keep it straight during grilling. Place prawns in a square container, pour leftover marinade over the prawns, cover, and refrigerate 3 hours.
Prepare charcoal grill, or preheat oven broiler. Melt butter with 2 tablespoons olive oil in a medium saucepan over high heat. Add onions and garlic and sauté until lightly browned, about 2 minutes. Add coconut milk and cilantro and bring to boil, stirring constantly. Boil for 2 minutes. Add whipping cream, fish sauce, and white pepper. Bring sauce to boil again, then reduce heat to low and simmer until sauce is reduced by half, about 4 to 5 minutes. Strain through a fine sieve and keep warm.
While sauce is simmering, charcoal grill prawns just until cooked through, about 5 to 6 minutes on each side. Or place prawns, coated with leftover marinade, on a thick pan. Wrap bamboo skewers with aluminum foil, leaving only prawns exposed, and broil for 6 to 8 minutes with turning. Remove skewers from prawns. Arrange 3 prawns in a circle on each serving plate. Pour ¼ of sauce in center of each plate, garnish with cilantro, and serve.
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