Arrange the prawns and eggs in a
shallow serving dish, then cover and chill in the refrigerator while
you make the sauce. Place the coconut milk, onion,
garlic, chili, lemon juice, chili powder and salt in a food
processor and puree until smooth and evenly mixed. Pour the mixture over the prawns
and eggs, then cover and chill until required. Serve the sambal well chilled,
garnished with the peas and chopped coriander, and accompanied by
poppadoms, if liked.