Place the lemongrass, chillies, ginger, sugar and fish sauce in a small food processor and process to a rough paste.
Place lemongrass paste and vegetable oil in a large bowl and combine.
Peel the prawns leaving the tails on.
Add prawns and toss to coat.
Thread onto skewers lengthways.
Cover and refrigerate for 1 hour to infuse flavours.
Rinse rice thoroughly under cold water and place in a medium saucepan with 2½ cups of water.
Bring to the boil and cook uncovered for 8‐10 minutes or until tunnels appear.
Reduce heat to low and cook covered for another 5 minutes.
Remove from heat and stir through coconut cream, salt and extra chilli.
Allow to stand for 5 minutes, covered.
Preheat a chargrill or barbeque and cook for 1‐2 minutes each side or until just cooked through.
Serve with fresh coconut, cucumber, mint and lime.