Light a wood or charcoal fire, or preheat the barbecue on high
Combine half the garlic and chilli with 2 tablespoons of the oil, season heavily with salt and brush evenly over the prawns
Once the flames have died down and the coals have a coating of white ash, put large cast-iron pot on the coals.
Add the remaining oil and fry the onion and remaining garlic and chilli until softened.
Add the white wine, thyme and bay leaves and bring to a rolling boil for a minute or so.
Add the cream and bring back to the boil.
Add the pipis then 3 minutes late, add the mussels and cover.
Once the mussels and pipis open, take the pot off the coals.
Add the basil, parsley, lemon zest and juice, and season with pepper only, as there will be enough salt coming from the juice of the mussels and pipis.
Take your butterflied prawns, season them with salt and char flesh-side down on a grill plate over your now very hot barbecue. After a minute or so, flip them over for 45 seconds.
Add the prawns to the pot, so that they’re half in the liquid and serve with a big wedge of sourdough – I like to put the bread in the fire for a few minutes before serving, so that its really soft and hot, and a little charred.