• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 2
    OK

    Toasted Coconut and Lime Prawns

    Prawns can be hard to come find in the U.S., so you can use super-jumbo shrimp for this recipe instead.


    Ingredients
    1/4
    cup
    sweetened flaked coconut
    1
    tablespoon
    peanut or canola oil
    3/4
    pound
    large prawns (peeled and deveined)
    1 1/2
    teaspoons
    minced shallots
    1 1/2
    teaspoons
    minced garlic
    3
    tablespoons
    fresh lime juice
    3
    tablespoons
    rice vinegar
    3
    tablespoons
    sake or dry white wine
    3
    tablespoons
    cream of coconut (such as coco lópez)
    2
    tablespoons
    chopped scallions
    2
    tablespoons
    Chopped Cilantro
    1
    tablespoon
    vanilla extract
    1
    tablespoon
    sesame oil
    1/2
    teaspoon
    red pepper flakes (optional)
    salt and freshly ground black pepper
    freshly cooked white rice
    lime slices (for garnish)
    Directions
    Preheat the oven to 350°F. Spread coconut on a baking sheet and bake until light golden brown.
    In a skillet, heat peanut oil over medium heat. When oil is hot enough to make piece of shallot dance around in pan, carefully add prawns and cook about 1 minute on each side, until three-quarters cooked. Quickly remove prawns from pan and transfer to a plate.
    Add shallots to skillet. Cook until opaque, add garlic, limejuice, vinegar, and wine. Reduce mixture by half.
    Stir in coconut cream. Add prawns, scallions, cilantro, vanilla, and sesame oil; and cook prawns all the way through. Season to taste with salt, black pepper, and red pepper flakes (if desired). If there isn't enough sauce, add 2 tablespoons water to pan before serving and re-season.
    Serve over white rice. Garnish with toasted coconut and lime slices.

    The base number of servings for this recipe is 2
    OK

    Categories 

    Fish

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