Coconut prawns recipe

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The exotic flavour of coconut milk makes these prawns a rich and tasty treat. Though if you're not a fan of seafood, try adapting the recipe to use with chicken- it should work just as well.

Serves2
Preparation Time20 mins
Nutrition Per PortionRDA
Calories540 Kcal27%
Sugar0g g0%
Fat45 g64%
Saturated Fat31g g155%

The exotic flavour of coconut milk makes these prawns a rich and tasty treat. Though if you're not a fan of seafood, try adapting the recipe to use with chicken- it should work just as well.

Ingredients

  • 1 large red pepper, deseeded and cut into strips
  • Large knob of fresh root ginger, peeled and sliced into sticks
  • 100g creamed coconut from a block, grated
  • 200g frozen prawns, thawed
  • 3 spring onions, trimmed and shredded
  • Sunflower oil
  • Salt and freshly ground black pepper

WEIGHT CONVERTER

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Method

  1. Heat 1 tablespoon of sunflower oil in a pan, add the red pepper and ginger and cook gently over a moderate heat for 3 to 4 minutes.
  2. Mix the coconut with 200ml hot water. Pour into the pan and bring to the boil. Simmer for 5 minutes, until the pepper has softened.
  3. Add the prawns and warm through. Season and stir in the onions. Serve immediately. You can use the rest of the bag of prawns in a sandwich, or to make prawn cocktails.
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