Coconut Prawns Recipes Recipes Recipes Recipe For Hand

COCONUT PRAWNS

Steps:

• Devein prawns and rinse quickly under cold running water, then flatten very slightly with the heel of your hand.
• Refrigerate until needed.
• Sift flour, salt and cornflour into a bowl.
• Add vinegar and water and mix to a smooth batter.
• Spread coconut on a flat plate.
• Dust prawns lightly with extra flour, then dip into the batter.
• Allow the excess to run off then coat with coconut.
• Heat oil in a wok or deep frying pan and test for the correct temperature with one prawn (oil should not be too hot or the coconut will burn before the prawn cooks).
• Cook prawns in batches and drain on paper towels.
• Serve hot, accompanied with lime wedges and dipping sauces such as Yoghurt and Mint Sauce or Chilli Plum Sauce.

THAI GREEN CURRY WITH RED SNAPPER, JUMBO PRAWNS AND COCONUT RICE

Steps:

• Preheat the oven to 350 degrees F.
• For the coconut rice: Add the rice into a pot (one you have a matching lid for!). Spoon in the coconut oil and mix with the rice; this creates a nice fat barrier to ensure well-separated grains of rice. Add the well-shaken can of coconut milk, water, salt and sugar to the pot. Give it a good stir and cover with a lid. Bring to a boil and then immediately bring to a gentle simmer. Cover and simmer for 10 minutes. Bring it off the heat with the cover still on and let the rice rest for 15 minutes.
• For the curry: Place the unsweetened shredded coconut onto a small sheet tray. Place into the oven to toast for 5 minutes, or until golden brown.
• Melt the coconut oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the green curry paste and stir to combine. Toast it in the coconut oil for 5 minutes, until fragrant to bloom the spices, whisking frequently. Add the coconut milk, brown sugar and fish sauce and stir to combine. Add the mushrooms and cook for 5 minutes. Add the snap peas, bell pepper and kale and continue to cook for another 2 to 3 minutes. Sprinkle the prawns with salt, then add into the curry to poach in the liquid. Cover and cook for 2 minutes. Season the curry with salt if necessary.
• Sprinkle the snapper on both sides with salt and pepper and score the skin. Heat a large nonstick sauté pan with the vegetable oil over high heat. Place the fish into the pan skin-side down to sear. Reduce the heat to medium-high. Cook for 4 minutes, until the skin is crispy, then flip and cook for another 4 minutes.
• Plate a scoop of coconut rice, followed by sauce, prawns and fish, skin-side up. Garnish with the fresh mint, Thai basil, toasted coconut and lime wedges.

AIR FRYER COCONUT SHRIMP WITH PINEAPPLE SALAD

Steps:

• Line a baking sheet with parchment paper. Season the shrimp with 1/2 teaspoon salt and a few grinds of pepper. Beat the eggs in a large shallow bowl with a pinch of salt. Toss the coconut and panko together in another large shallow bowl. Dip the shrimp in the egg, letting the excess drip back into the bowl. Then, drop the shrimp in the coconut mixture and toss to coat, pressing with your fingers to adhere evenly. As you coat the shrimp, lay them on the baking sheet.
• Brush an air fryer rack with olive oil and preheat to 375˚ F. When the air fryer is ready, add half of the shrimp and cook, turning halfway through, until golden brown and cooked through, 6 minutes. Remove to a plate and repeat with the remaining shrimp.
• While the shrimp cook, combine the pineapple, bell pepper and red onion in a bowl. Drizzle with the olive oil, lime juice and sweet chili sauce; season with 1/2 teaspoon salt and a few grinds of pepper. Toss well.
• Before serving, add the watercress to the pineapple salad and toss. Serve the shrimp with the salad and more sweet chili sauce for dipping.

PRAWNS IN COCONUT MILK

Steps:

• First apply some salt and turmeric to the prawns and set them aside for at least 30 minutes.
• In the meantime extract the coconut milk. Grate the coconut and put it in a mixer with some warm water. Give it a good blitz and then strain the milk. The first extract will be thick and creamy. Put the grated coconut back with some more warm water and purée it well. The second extract will be thinner.
• Heat a little bit of oil and lightly sauté the prawns. You will find them changing colour and becoming redder. Take them out and keep them aside.
• Heat some more oil and add some cumin seeds. Once they start to crackle add the onion paste and ginger paste. Sauté till it starts leaving oil. Add the coriander powder, cumin powder, turmeric powder, red chilli powder, salt and sugar. Fry for a minute or so and add a cup of water. Once it comes to a boil slowly add the coconut milk.
• Now add the prawns, put the flame on low, cover and cook for about 10 minutes.
• Garnish with some shredded coconut.

CRUNCHY COCONUT PRAWNS

Steps:

• Remove the shell from the prawns keeping the tail on, prepare 3 bowls, one with the flour in, one with the beaten egg and one with the coconut and breadcrumbs mixed together. Dip the prawns first in the flour, then the beaten egg and finally toss in the coconut mix until evenly coated.
• To make the dipping sauce, place the cordial, chilli and rice wine vinegar in a small saucepan, bring to the boil, simmer until reduced a little and syrupy.
• Heat the oil in a pan, cook the prawns until golden for approx. 5 mins, turning half way if shallow frying, drain on kitchen paper.
• Serve the prawns with the lime and coconut dipping sauce

RED COCONUT CURRY WITH SHRIMP

Steps:

• Heat oil in a large pan over medium-high heat. Add onion, bell pepper, and jalapeno and cook until softened, 4 to 5 minutes. Use a slotted spoon to transfer veggies to a bowl and set aside.
• Reduce heat to medium and add coconut milk, curry paste, brown sugar, and fish sauce to the pan. Whisk together and bring to a gentle boil.
• Combine cornstarch and water in a small bowl; whisk to dissolve. Add to sauce and simmer, stirring occasionally, until thickened, about 5 minutes.
• Pat shrimp dry and add to the sauce along with the cooked veggies. Allow curry to simmer gently, stirring occasionally, until shrimp are cooked through and opaque, 3 to 5 minutes. Top with Thai basil and serve with lime wedges.