1. Shell prawns leaving tail intact. Remove back vein. With sharp knife cut deeply along back of prawns, but do not cut right through. Gently pound prawns flat with rolling pin.
2. Mix crushed biscuits and sesame seeds together. Mix butter, garlic and chilli sauce in a bowl and cook on HIGH for 1 1/2 minutes. Dip prawns in butter mixture, coat with biscuit-crumb mixture. Refrigerate for 30 minutes.
3. Heat browning dish on HIGH for 7 minutes. Add half the oil 6k. cook on HIGH for one minute. Put half the prawns in the dish and cook on HIGH 1 1/2 minutes, turn prawns over halfway through the cooking time. Wipe out browning dish and repeat process with the remaining oil and prawns.