Trouble-free Thursdays: Coconut Chili Prawns
Have you any leftover grated coconut from the palitaw you had for your afternoon snack? If you do, well, get the pan ready and try this spicy seafood recipe:
Ingredients:
1 kg large prawns
2 tbsps grated coconut
1 tsp aniseed powder
1 tsp white pepper
1/4 cup water
6 tbsps vegetable oil
3 onions, 1 sliced and 2 coarsely chopped
sprig of curry leaves
4 tomatoes, peeled and chopped
1 red chilli, cut lengthwise and seeded
1 tsp chilli powder
1 level tsp ground turmeric
salt to tasteDirections:
1. Trim off the prawn beards and tails, leaving the shell on. Carefully slit the prawn backs and remove the cord. Set aside.
2. Blend the coconut, aniseed powder and pepper with the water.
3. Heat the oil and fry the coconut mixture until it is fragrant, then add the sliced onion. Continue frying until the onion becomes translucent.
4. Add the curry leaves and tomatoes and fry until the tomatoes are soft. Add all the other ingredients. Cook covered until the prawns are bright red and cooked and the gravy is thick. Serve hot with rice.
Happy cooking!
Source: Connie Clarkson’s
Asian Flavours
