Prawns in Coconut Sauce Recipe – Asian Recipes and Cooking Guide

This dish may look difficult to do, but it is really quite simple. Prawns can be replaced with fish fillets with skin. If using fish, omit step one.

Ingredients: (Serves 4)

500 g/1 lb 1½ oz prawns (shrimps), peeled, leaving tails intact, deveined
1 young green coconut
2 tablespoons cooking oil
3 cloves garlic, peeled and sliced
4 shallots, or 2 medium brown onions, peeled and sliced
3 cm/1½ inch knob ginger, peeled and sliced
3 red chillies, seeded. if desired, and chopped
250 ml/8 fl oz/1 cup coconut cream
1 teaspoon salt

Method:

Wash prawns in lightly salted water. Drain.

Cut open coconut and, using a butter curler, scrape out flesh. Measure out 75 g (2½ oz) coconut flesh and set aside.

Heat oil in a wok and saute garlic, shallots and ginger until golden. Add chillies and lower heat Add coconut cream and prawns and simmer. Add ¼ tsp salt and coconut flesh. Stir gently. Add more salt, if necessary.

Dish out and serve hot with rice, steamed cabbage or stir-fried water convolvulus.