1.Combine the peppercorns in a small frying pan and cook over medium heat for 1 minute until fragrant. Place the peppercorns and sea salt in a mortar and grind to a fine powder with the pestle. Spread the mixture over a plate.
2.Preheat a barbecue plate or char-grill on high. Thread 1 prawn, tail-end first, onto a skewer and roll in salt and pepper mixture to coat evenly. Repeat with the remaining prawns and skewers.
3.Barbecue or char-grill the prawn skewers for 1-2 minutes each side or until the prawns are pale pink and cooked through.
4.Arrange the prawn skewers on a platter and serve with lime wedges.
Soak the bamboo skewers in warm water for at least 15 minutes to prevent them burning during cooking. You can replace the prawns with squid or mixed seafood and serve with a good mayonnaise or aioli from your supermarket.Note