Coconut Prawns

It takes a maximum of 5 minutes to prepare everything, and 6-7 minutes to cook it all.

 

Ingredients:

  • 2 cups of cleaned and de-shelled prawns
  • 1/4 teaspoon turmeric powder
  • Salt to taste
  • 1 tablespoon coconut oil
  • 2 medium sized onions, chopped
  • 1 dry red chilli
  • 3 tablespoons desiccated coconut
  • 1 tablespoon curry leaves (10-15 leaves), cut in half
  • 1/2 cup water

 

Directions:

  • In a bowl mix the prawns, salt, and turmeric powder. Set it aside.
  • Heat the coconut oil in a pan. Chuck the red chilli and onions in. Saute.
  • Once the onions have softened up a little, add the prawns. Keep tossing.
  • Add the desiccated coconut and curry leaves.  Mix everything till evenly coated.
  • Take the half cup of water and add a little by little every 2 minutes. Keep stirring.
  • Cook till the prawns have cooked through.

 

Aaand you’re done! That’s all. Easy, isn’t it? Wait till you get to have a bite.

It’s not too spicy, it’s a bit sweet from the coconut, but the salt balances it out. And the reason I let the onions soften and not brown is so that it adds a nice body to the dish. And it’s a step up from being crunchy, while being a step away from being a total mush.

Well, bon appetit!

You can leave some feedback in the comments or  on my Instagram or my Facebook page.

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  • Pan Fried Tofu, Korean style - Pratty and Food March 28, 2018 at 5:50 pm Reply

    […] selective recipes that I developed to suit my level of understanding and cooking skills. Like this Coconut Prawns recipe. But Korean cuisine? It… Somehow makes sense to me? The spices, techniques, for some odd […]

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