Chilli Coconut Prawns #asiancooking #foodporn #seafood

This hot spicy meal has been one of my favorites since I was teenager. Having grown up in a fishing village in Malaysia, my Mum cooked many delicious meals with prawns as the main ingredient. Today, I have made a couple of changes to the recipe, the result is a beautiful, aromatic dish with a real kick of chilli for the hotter palette. 

Chilli Coconut Prawns with Steamed Rice

 Ingredients:

500g Large Whole Prawns. Use large peeled prawns if you prefer.
15 fresh Curry Leaves or 5 Kaffir Lime Leaves
1/3 cup Shredded Coconut, toasted
1/2 cup Coconut Cream
1 large Tomato, diced
1 tablespoon Lime Juice
2 tablespoons Sugar
1 tablespoon Sweet Soy Sauce (Kecap Manis)
1/3 cup Oil
Salt and Pepper

Chilli Paste:

5 Red Chilli. 
2 cm Ginger, peeled and diced.
3 Shallots, peeled
3 clove Garlic, peeled
1 Onion, sliced

Method: 
 
Blend all chilli paste ingredients to a fine consistency in small processor 
Place oil in wok/pan and heat.
Stir fry the chilli paste, tomato and curry leaves on medium heat until good aroma.
Add prawns and turn to high heat. 
When both sides change colour, pour in coconut cream and lime juice.
Add seasonings and shredded coconut. 
Cook until the sauce almost dry. 
Plate up and serve with steamed rice.

Tips:

• Calamari/squid can be substituted for the prawns in this meal.

• Use 3 Chilli + 1/2 Red Capsicum if you prefer mild.

• Add small red hot chilli to the paste if you prefer extra hot.