To make the sauce, take a small saucepan, add the oil and warm over medium high heat. Add the garlic and ginger and cook until fragrant, about 1 minute, stirring occasionally.
Add 1/2 cup of water, followed by the peanut butter, soy sauce, pepper and Tabasco sauce. Whisk until smooth. When the sauce comes to a simmer, remove it from the heat.
Just before serving, reheat the sauce over medium heat and add the lime juice and 2 to 3 tablespoons of water, whisking vigorously to achieve a smooth consistency.
Lightly brush or spray the prawns with oil. Season with the chilli powder, curry powder, pepper and salt. Thread the prawns onto skewers, either 1 per skewer for hors d’oeuvres or 4 per skewer for a main course. Barbecue for 1 to 2 minutes each side, or until opaque.
Serve with the peanut dipping sauce.