Ingredients: (Serves 4)
- 500 g/1 lb 1½ oz prawns (shrimps), peeled, leaving tails intact, deveined
- 1 young green coconut
- 2 tablespoons cooking oil
- 3 cloves garlic, peeled and sliced
- 4 shallots, or 2 medium brown onions, peeled and sliced
- 3 cm/1½ inch knob ginger, peeled and sliced
- 3 red chillies, seeded. if desired, and chopped
- 250 ml/8 fl oz/1 cup coconut cream
- 1 teaspoon salt
Method:
Wash prawns in lightly salted water. Drain.
Cut open coconut and, using a butter curler, scrape out flesh. Measure out 75 g (2½ oz) coconut flesh and set aside.
Heat oil in a wok and saute garlic, shallots and ginger until golden. Add chillies and lower heat Add coconut cream and prawns and simmer. Add ¼ tsp salt and coconut flesh. Stir gently. Add more salt, if necessary.
Dish out and serve hot with rice, steamed cabbage or stir-fried water convolvulus.
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