Prawns In Coconut Shells Recipes

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 IN COCONUT SHELLS

Steps:

• Boil the prawns or shrimp in 1 cup salted water for 5 minutes; remove shrimp, but reserve cooking liquid.
• Cut off the heads from the shrimp and remove the shell; chop flesh.
• Grate the coconut and reserve shells.
• In a small saucepan, combine the grated coconut with the shrimp's cooking liquid; slowly bring to a boil, remove from heat and let cool to room temperature.
• Strain liquid through cheesecloth, squeezing out as much liquid as possible (this is coconut cream!).
• NOTE: Shredded coconut can be dried and/or toasted for another use.
• Thoroughly wash the pawpaw to remove any sap; remove seeds and grate or finely chop the flesh.
• Put the pawpaw into the coconut shells with the chopped prawn and coconut cream; season with salt.
• Cover with banana leaves (they impart flavor), or aluminum foil, and bake in a slow oven for 1 hour.
• Serve in the shells.

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 AND MUSTARD PRAWNS

Steps:

• Place the prawns into a bowl, sprinkle over the salt, ground turmeric and red chile powder, and set aside to marinate for 10 to 15 minutes.
• Meanwhile, blend the English mustard, cornflour and a splash of water, to a paste in a small bowl. Reserve.
• Heat the mustard oil in a large nonstick pan over a medium heat until smoking. Remove from the heat and set aside to cool for 15 to 20 seconds, then add the nigella seeds, return the pan to the heat, and cook the seeds until they sizzle.
• Add the green chiles, and onion, stir well and fry for 7 to 8 minutes, or until softened.
• Add the garlic, and ginger pastes, and continue to cook for 45 to 60 seconds. Add the reserved mustard paste, and grated coconut, and stir well to combine. Fry the mixture for 4 to 5 minutes, then add the water, and continue cooking for another 3 to 4 minutes, or until the volume of liquid has reduced by half, and the sauce has thickened.
• Add the prawns and cook for 2 to 3 minutes, or until pink, stirring well. Stir in the chopped cilantro, and serve immediately.

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