Place prawns in a bowl with garlic, ginger and sesame oil. Mix well and leave to marinate from 6 to 24 hours.
To make salsa, mix onion with citrus juice, zest and salt and stand at least an hour, then mix in mango and tomatoes and stand another hour. Finally mix in olive oil and figs.
Wipe excess marinade from prawns. Heat up the barbecue, grill or heavy-bottomed frying pan and cook prawns 1-2 minutes each side depending on the size. (The shell acts as insulation at first, but once it heats up it becomes more like a kiln and they cook very quickly.)
To serve, put a large platter of the prawns in the middle of the table, along with the salsa and finger bowls.
© 2003 Peter Gordon. All rights reserved.