Coconut Prawns Malaysian Style

This entry is filed under Asian Recipes, Fish Recipes.

Plump, juicy and delicious

Plump, juicy and delicious

Plump, juicy prawns in a creamy, dreamy sauce is a stunningly good dish and popular with everyone anytime of the year.

Serves: 2
Preparation & Cooking Time: 20 minutes
Effort Level: easy
Shelf Life: 2 days in fridge

400g large raw prawns
4 garlic cloves
2 thai green chillies
1 tbsp squid brand fish sauce
6 tbsp Maggi powdered coconut milk
1 heaped tsp tamarind paste
1 handful coriander leaves
2.5cm fresh ginger – approx 15g
1 tbsp sunflower oil

Here’s What You Do:
Peel the ginger and roughly slice then tip into the food processor with the garlic and chillies (deseed them first if you prefer less heat). Blitz until fine.

Boil 250ml water in the kettle.

Pour 1 tbsp sunflower oil into the frying pan and place over a medium heat. Add the contents from the food processor and stir fry for a couple of minutes.

Now add 250ml boiling water, 6 tbsp Maggi powdered coconut milk, 1 heaped teaspoon tamarind concentrate and 1 tbsp fish sauce. Stir well and leave to simmer for a few minutes.

Meanwhile finely chop the coriander leaves and put aside.

Now bring  the coconut sauce up to a rapid boil, when it’s bubbling madly, add the prawns and cook for 2 minutes or until the flesh turns pink and they start to curl.

Remove from the heat immediately and add the chopped coriander.

Serve with basmati rice.

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