COCONUT PRAWNS
Make and share this Coconut Prawns recipe from Food.com.
Provided by Diana Adcock
Categories Coconut
Time 31m
Yield 24 prawns, 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 429.9, Fat 37, SaturatedFat 14.4, Cholesterol 92.5, Sodium 436, Carbohydrate 19.5, Fiber 1.5, Sugar 13.8, Protein 6.8
PRAWNS IN COCONUT SHELLS
This recipe comes from New Caledonia of the Pacific Islands. The prawns, or shrimp, are chopped, combined with coconut cream (made from the coconuts) and pawpaw, then baked under a banana leaf and served in the coconut shells. If you cannot find pawpaw you may try papaya, sweet plantains, or mango in place of it.
Provided by threeovens
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 783.2, Fat 67.6, SaturatedFat 59.1, Cholesterol 142.9, Sodium 681.5, Carbohydrate 31.3, Fiber 17.9, Sugar 12.4, Protein 22
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.
COCONUT AND MUSTARD PRAWNS
Anjum's combination of coconut and prawns is unusual, but it really shows the diversity of Bengali cuisine.
Provided by Food Network
Time 50m
Yield 4 to 5 servings
Number Of Ingredients 15
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.
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