In a bowl or bag, add the garlic, ginger, lime juice, sesame oil, soy sauce, shoaxing rice wine, and brown sugar. Mix well, then rest for flavors to combine while preparing the prawns.
Run over the prawns removing any shells or similar that are remaining. If necessary, quickly rinse under fresh water to remove any impurities. Pat dry with paper towels, then add to the bag of marinade.
Marinate in a cooler for 30 minutes to one hour.
Place 4 prawns per skewer, keeping them as flat as possible so they have equal contact with the grill surface when cooking.
Preheat a grill to a medium hot temperature, then rub coconut oil on to stop any sticking.
Cook the prawn skewers so they become opaque (they lose their transparency and become white). Turn once only.