Prawns In Coconut Milk Recipes

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.

SHRIMP IN COCONUT MILK

Steps:

• Place the shrimp shells in a saucepan, along with the thyme, bay leaves and peppercorns. Add 3 cups of water, bring to a boil, reduce the heat and simmer until reduced by a third, about 30 minutes. Strain the liquid (you should have about 1 cup) and discard the shells.
• Heat the oil in a large skillet over moderate heat. Add the onion, scallions, salt and pepper and saute until soft, about 3 to 5 minutes. Add the garlic, tomatoes, aji and reserved shrimp stock and simmer until thickened, about 5 minutes. Stir in the coconut milk, shrimp, lime juice and peas, and cook until the shrimp are pink and just cooked, turning the shrimp once as they cook, about 3 minutes. Serve over white rice.

PRAWNS WITH VANILLA COCONUT SAUCE

Steps:

• In a medium saute pan, melt the butter. Add the prawns and vanilla bean and let them saute for 2 minutes. Add the coconut milk and let it thicken. When the prawns are completely cooked, season with the salt and pepper and serve.

COCONUT PRAWNS

Steps:

• Shell and devein and butterfly prawns-leave the tail if possible.
• In a bowl beat together the eggs, milk and hot sauce.
• Combine flour, salt and sugar on a separate plate and put the coconut in a bowl.
• Dip each prawn in: flour mixture first, egg mixture second, coconut third.
• At this point they can be placed on waxed paper and refrigerated until ready to cook.
• OR Heat oil in a large skillet over medium high heat, and fry to golden on each side.
• Serve with warmed jalapeno pepper jelly or cocktail sauce.

PRAWNS/SHRIMPS COOKED WITH COCONUT MILK

Steps:

• Devein the prawns and pat them dry. Cover and refrigerate.
• Heat a small, 5-inch/12.5cm, cast iron frying pan over a medium flame. When hot, put in the coriander seed, fenugreek seeds and peppercorns. Stir for about a minute, or until lightly roasted. Remove them from the heat, then grind them very finely, along with the dried curry leaves.
• Heat the oil in a 10-inch frying pan over medium flame. When hot, add the mustard seeds. As soon as they being to pop, put in the fresh curry leaves. Stir and fry until they are lightly browned. Add the ginger and cook for another few seconds, stirring.
• Add 450 ml of the water, and the paprika, cayenne pepper, turmeric, salt, whole chillies, lemon juice and ground spice mixture. Bring to a boil.
• Turn the heat to medium-low and simmer vigorously for 5 minutes. Turn off the heat. (This sauce base may now be kept for several hours if needed.)
• Five minutes before you want to eat, heat the sauce in the pan over a fairly high flame until it starts to bubble. Add all of the prawns. Stir them around until they just turn opaque, then stir in the coconut milk. Keep stirring until the coconut milk is heated through and the mixture begins to bubble again. Turn off the heat and serve.

SPICY SHRIMP MASALA

Steps:

• Pat shrimp dry, sprinkle with 1 teaspoon pepper and set aside.
• Heat ghee over medium heat in a wok or large (12-inch) frying pan until it has melted, about 30 seconds. Add ginger, garlic and onion and cook, stirring occasionally, until onion has softened, 5 to 7 minutes.
• Add chile powder, cumin, turmeric and Thai green chiles. Stir until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until the tomatoes have broken down and start to stick to the wok, about 15 minutes. Add coconut milk if you like it saucy.
• Add shrimp. Stir so that shrimp are evenly coated, and continue cooking, stirring occasionally so the shrimp cook evenly, until the shrimp turn pink and appear firm, 4 to 5 minutes.
• Turn off the heat, sprinkle with lemon juice, garam masala, cilantro and remaining ½ teaspoon black pepper. Serve with roti, store-bought pita or by itself.