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Prawns in Spice Laden Coconut Sauce

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Submitted by JenR

YIELD

2 servings

PREP

25 min

COOK

35 min

READY

60 min

Ingredients

14 404.6
OUNCES ML/G COCONUT MILK
canned
8 8
EACH EACH DRIED RED CHILES
seeded *
2 1E+1
TEASPOONS ML CUMIN SEEDS
2 1E+1
TEASPOONS ML CORIANDER SEEDS
1 5
TEASPOON ML TURMERIC
1 15
TABLESPOON ML GINGER
freshly grated
6 6
EACH EACH GARLIC CLOVES
minced
5 75
TABLESPOONS ML PEANUT OIL
1 1
LARGE LARGE ONIONS
thinly sliced
1 1
X X SALT *
1 453.6
POUND G SHRIMP
shelled, deveined

Directions

Process the grated fresh coconut or the desiccated coconut with 3½ cups hot water in a food processor.

Drape a piece of folded cheesecloth over a bowl and pour the coconut mixture into the cheesecloth.

Strain the liquid, squeezing the pulp to extract as much milk as possible.

This is thick coconut milk; set aside.

Pour 3½ cups hot water over the coconut in the cheesecloth and squeeze to extract more milk into another bowl.

This second extract is thin coconut milk.

Set aside.

If you are using canned coconut milk, skip this step and proceed with the recipe.

Grind the chile peppers, cumin and coriander seeds in a spice grinder and set aside.

Process the thick coconut milk (or canned coconut milk) with the ground spices, turmeric, ginger and garlic; set aside.

Heat the oil in a heavy, shallow pan.

Add the onions and cook until the edges begin to turn almost reddish brown (about 15 minutes), stirring frequently.

Add the coconut-spice mixture and cook until the liquid evaporates and oil separates from the paste.

Cook this paste for 10 more minutes, stirring constantly.

Stir in the reserved thin coconut milk (or 2 cups water, if you have used canned coconut milk) and let simmer until reduced to a creamy sauce.

Add salt to taste.

Stir the prawns into the sauce and cook a few minutes until the prawns are just cooked.

(Be careful not to overcook).

Serve with steamed rice.

Grated fresh coconut: Pierce the eyes of a fresh coconut and drain off the liquid.

Put the coconut in a preheated 375 degree F oven for 20 minutes.

Break it open with a hammer and separate the meat from the hard shell in large pieces.

Break the pieces into smaller ones and, using a vegetable peeler, peel the brown skin off the meat.

Grate the coconut meat in a food processor.

Desiccated coconut: May be found in Indian or Chinese stores.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 282g (9.9 oz)
Amount per Serving
Calories 491 71% from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 22g 108%
Trans Fat 0g
Cholesterol 221mg 74%
Sodium 273mg 11%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 55g
Vitamin A 5% Vitamin C 18%
Calcium 11% Iron 45%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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