Best Coconut Prawns 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.

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

GRILLED TERIYAKI PRAWNS WITH ASPARAGUS AND COCONUT RICE

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Rinse rice in cold water until water runs clear. Drain and combine with coconut milk, water, and 1 teaspoon salt in a pot and bring to a boil over high heat. Cover; reduce heat to low and simmer until tender, about 12 minutes. Fluff rice with a fork.
• Mix prawns and 1/2 cup teriyaki sauce together in a bowl until well coated.
• Toss asparagus with remaining 1/2 teaspoon salt, sesame oil, and black pepper. Lay on 1 side of the grill; cook until tender, about 3 minutes. Flip. Add prawns to the other side of the grill. Grill shrimp until opaque and asparagus is lightly browned, 3 to 4 minutes more. Transfer to a platter.
• Divide the rice between 4 plates. Top with prawns and asparagus. Sprinkle scallions and sesame seeds on top. Drizzle 2 tablespoons teriyaki sauce on top.

COCONUT MASALA TIGER PRAWNS

Steps:

• To make garam masala, roast cinnamon, cumin, cloves and cardamom in a pan until the colour changes.
• Grind to a powder and save.
• heat onions, cumin, onions, chilies in saute pan.
• Stir in tomatoes, salt.
• Add coconut milk and vinegar and heat through.
• Add prawns.
• Saute till colour changes then stir in garam masala.
• Serve immediately.

THAI COCONUT MILK SOUP WITH PRAWNS

Steps:

• In a small saucepan set over medium-high heat, heat the vegetable oil until shimmering. Add the garlic, ginger, lemongrass and shallot. Saute until fragrant, about one minute. Add the coconut milk and bring to a simmer. Add the kaffir lime leaves and water, and return the soup to a simmer. Add fish sauce to taste.
• To the saucepan, add the palm sugar, and let the soup gently simmer for 3 to 4 minutes. Add the dried chili and stir to combine. Simmer the soup for about 10 minutes, to blend the flavors.
• Remove the heads from the prawns and squeeze the roe into the soup. Discard the heads. Peel and slice the shrimp and add to the soup. Simmer gently for a minute, until the shrimp are barely cooked through. Add the long or green beans, tofu, and mushrooms to the soup. Remove the soup from the heat and finish with a squeeze of lime juice. Pour the soup into a deep bowl, removing the kaffir lime leaves. Garnish with cilantro and chili oil. Serve immediately.

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.

TAHITIAN COCONUT VANILLA PRAWNS

Steps:

• Heat the olive oil in a frying pan add the prawns and stir-fry for 3 minutes or until they turn pink.
• Remove them from the pan and set aside and wipe the pan clean with kitchen paper.
• Add the rum and the vanilla pod to the frying pan, bring to the boil and reduce down to about 2 tablespoons.
• Stir in the cream and coconut milk, and reduce the mixture by half.
• Scrape seeds out of the vanilla pod into the cream mixture and discard pod.
• Season with salt and pepper.
• Return the prawns to the sauce and cook for 1 minute, stirring.
• Serve immediately over cooked rice.

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.

COCONUT PRAWNS WITH CORIANDER MAYONNAISE

Steps:

• Shell and devein prawns, leaving tails intact (makes for better presentation, you will notice from my photo Mine do not as I had to buy them already shelled from my fish store so didn't have a choice.).
• Dip prawns in egg, coat in coconut (I like to double dip so I really get a good coating of coconut, if you do not do this you may need less coconut.)Place prawns on a plate, cover, refrigerate about 20 Min's. Or make ahead of time and store till needed, only same day use though.
• Heat some oil in a frying pan, add prawns, cook on both sides until browned and crisp. Serve with coriander mayonnaise and over roti, if desired. I served mine over crab and zucchini fritters.
• Coriander Mayonnaise.
• Blend turmeric with the water in a small bowl. Stir in remaining ingredients. This can be made ahead of time and just stored in the fridge.

PRAWNS IN CASHEW COCONUT CURRY SAUCE

Steps:

• Season the shrimp with turmeric powder and chile powder, and set aside. Toast the cashews, cardamom, cinnamon, and peppercorns in a skillet over medium heat until toasted and fragrant, about 7 minutes; remove from the skillet and set aside.
• Heat the sunflower oil in a large skillet over medium-high heat. Add the onion, garlic, and ginger; cook and stir until the onion has softened and begun to lose its red color, about 5 minutes. Stir in the shrimp and toasted spice mixture along with the salt, garam masala, bay leaf, tomatoes, and green pepper. Cook and stir until half of the shrimp has begun to turn pink, then pour in the coconut milk, cover, and bring to a simmer.
• Cover, and reduce heat to medium-low. Simmer until the shrimp are opaque and the vegetables are tender, about 5 minutes.

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.

THAI COCONUT NOODLES WITH PRAWNS OR CHICKEN

Steps:

• A) Cook rice noodles as per package instructions until al dente - do not overcook! B) In a smaller bowl, mix together fish sauce, lime juice, brown sugar, and the coconut milk, stirring well C) Place stock in a wok or deep frying pan over high heat and bring to a boil. Now add the shallot or onion, garlic, galangal or ginger, coriander, chili powder, chili and kaffir lime leaf or bay leaf. Boil 1 to 2 minutes. D) Add shrimp (or other seafood) or chicken. Reduce heat to medium, simmering and turning the shrimp or chicken pieces until cooked (3 to 4 minutes). E) Reduce heat to a gentle simmer (medium low) and add the coconut milk mixture, stirring well to incorporate. F) Finally, add the softened noodles. use 2 utensils to gently turn them in the sauce for 2 to 4 minutes, or until noodles have absorbed most of the sauce and are hot. Remove from heat and taste test. If noodles are not flavourful or salty enough, add more fish sauce. If too salty or sweet, add more lime juice. Add more chili for more heat. If too spicy, ad more coconut milk. G) Portion up into bowls. Top with green onion and fresh basil or cilantro, and peanuts.

STIR-FRIED PRAWNS IN COCONUT CREAM

Steps:

• Melt butter in a large frying pan.
• Dip prawns, very lightly, into cornstarch and shake off excess.
• Add them to frying pan, along with shallots and sauté for 3-5 minutes, just enough to barely cook through.
• Stir in coconut cream, lemon juice and Tabasco sauce.
• Season prawns with salt and white pepper and remove them with a slotted spoon, to a serving dish.
• Boil the sauce rapidly until it is smooth and thickened.
• Pour sauce over the prawns and serve with white rice.

GRILLED KING PRAWNS WITH COCONUT, LIME, CHILLI AND GALANGAL DRES

Steps:

• For dressing, combine tamarind pulp and 100ml boiling water in a bowl and stand for 30 minutes. Place dried shrimp in a mortar and, using a pestle, pound until finely ground. Place ground shrimp, galangal, shrimp paste and palm sugar in a heavy-based saucepan and cook over medium heat for 5 minutes or until sugar melts.
• Increase heat to high and simmer for 5-6 minutes or until fragrant. Add tamarind mixture and fish sauce and return to the boil, then remove from heat, strain through a fine sieve and cool. Stir in enough cold water to achieve the consistency of pouring cream. Makes about 2/3 cup. Dressing will keep, refrigerated in an airtight container, for up to 3 weeks.
• Using a small, sharp knife, remove rind from lime, leaving a small amount of flesh on the skin, then chop rind into 2mm pieces.
• 3 Place grated coconut on an oven tray and roast at 180C for 15 minutes, stirring frequently until golden.
• 4 Char-grill or barbecue prawns over medium-high heat until just cooked through. Place 4 betel leaves on each plate. Combine peanuts, shallots, chillies, chopped lime rind, coconut and herbs in a bowl, then add 2 tbsp dressing, or to taste, gently combine and divide salad among leaves. Top each leaf with a cooked prawn and serve immediately.
• Recipe by Richard Purdue (Jonah's, Whale Beach).

CURRIED PRAWNS AND COCONUT MILK

Steps:

• Put half of the coconut milk into a pan or wok and bring to a boil. Add the curry paste and stir until it disperses then simmer for about 10 minutes. Add the salt and sugar and the remaining coconut milk. Simmer for another 5 minutes. Add the shrimp and tomatoes. Simmer very gently for about 5 minutes until shrimp are pink and tender. Serve over rice. Sprinkle with lime juice and garnish with chilies and cilantro,

COCONUT PRAWNS

Steps:

• Roll shrimp in coconut syrup. Mix finely rolled Ritz crackers with coconut. Roll coated shrimp in cracker- coconut mix. Shake off excess. Deep fry until golden brown.

THAI COCONUT NOODLES WITH CHICKEN OR PRAWNS

Steps:

• * Cook rice noodles as per instructions on package until al dente - do not overcook, then rinse with cold water and set aside. 1) Place stock in a wok or deep frying pan over high heat and bring to a boil. Add the shallot or onion, garlic, galangal or ginger, coriander, chili powder, chili and kaffir lime leaf or bay leaf. Boil 1 - 2 minutes. 2) In the meantime, in a small bowl mix fish sauce, lime juice, brown sugar and coconut milk, stirring well to incorporate. 3) Add prawns or other seafood or chicken pieces to wok (1). Reduce heat to medium, simmering and turning until the pieces are well cooked ( 3 to 4 minutes). 4) Reduce heat to a gentle simmer . Add (2) fish sauce mixture. 5) Finally, add the softened noodles. Use 2 utensils to gently turn them in the sauce for 2 to 4 minutes, or until noodles have absorbed most of the sauce and are hot. Remove from heat and taste test. If noodles are not flavourful or salty enough, ad more fish sauce. If too salty or sweet, add more lime juice. Add more chili for more heat or chili flakes for more heat. If too spicy, add more coconut milk. 6) Portion up into bowls. Top with green onions, peanuts and cilantro.

TAHITIAN COCONUT VANILLA PRAWNS

Steps:

• Heat the coconut oil in a frying pan add the prawns and stir-fry for 3 minutes or just until they turn pink.
• Remove them from the pan and set aside and wipe the pan clean with kitchen paper.
• Add the rum and the vanilla pod to the frying pan, bring to the boil and reduce down to about 2 tablespoons.
• Stir in the cream and coconut milk, and reduce the mixture by half.
• Scrape seeds out of the vanilla pod into the cream mixture and discard pod.
• Season with salt and pepper.
• Return the prawns to the sauce and cook for 1 minute, or until warmed through, stirring.
• Serve immediately over cooked rice.

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.