Combine the peeled prawns, buttermilk and coconut in a bowl. Cover and refrigerate overnight or for at least 4 hours

When ready to cook, remove prawns with a slotted spoon and drain well. Reserve liquid.

Combine all paste ingredients, except avocado, in a bowl with a handheld blender or in a food processor or blender. Process until a paste is formed. Red chillies, Jalapeno peppers, garlic cloves, ginger root, onion, cilantro, parsley, brown sugar, cumin, tumeric, grated peel of 1 lemon

Heat a wok or large skillet to high. Add drained prawns, a few at a time and stir-fry quickly only about 1 minute or until they start to turn pink – they will not be completely cooked. Remove each batch to a plate. (Cooking all the prawns at once will cool the pan too much.)

When all the prawns are par-cooked, add paste to the pan and stir in about 175 mL (3/4 cup) of the coconut/buttermilk mixture. Cook and stir occasionally for 3-4 minutes.

Add prawns to pan; continue to cook and stir one more minute. Prawns should still be slightly translucent and soft.

Serve at once on fluffy rice with a crisp salad. Slice the avocado on top, if desired.

Although a source of cholesterol, shellfish can be included once a week in a healthy diet.