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. 
   
  
  
  
  

Chilli Prawns #glutenfree #glutenfreecooking #glutenfreerecipe #chilli

There are many varieties of chilli prawn dishes. This one, cooked with fresh tomatoes and chilli, is of mild but full flavour with a beautiful aroma. Even if you do not like hot (as in chilli) foods, you will love these chilli prawns. Serve with steamed rice or plain cous cous.  Peel the shells off the prawns as you go and make sure you do not miss any of the beautiful juices. Lick your fingers, and enjoy, with a cold beer - fantastic!!!

Ingredients:

500g large Tiger Prawn - cut and de-vein
2 Tomatoes - diced
1/2 Spanish Onion - diced
1 teaspoon Ginger - chopped finely
1/2 teaspoon Garlic, chopped finely
1 - 2  tablespoons Red Chilli, chopped finely
1/2 cup White Wine
1/2 cup Tomato Sauce
1 tablespoon Sugar
Salt, Pepper
1/3 cup Spring Onion - sliced
Fresh Coriander, if necessary
3 tablespoons gluten-free Plain Flour


 Method:

Heat a pan with some hot oil.
Sprinkle the prawns with a little salt, toss with flour and pan fry both sides to 70% cooked. Place aside.
Discard that oil, add 2 tablespoons olive oil to same pan. 
Stir fry onion, ginger, garlic, and chilli for a few minutes. 
Add diced tomatoand cook for another few minutes. 
Add white wine and bring to the boil. 
Add tomato sauce and seasoning. 
Add prawns back into the pan, simmer until cooked and sauce is reduced. 
Add spring onion before plating.
Place coriander leaf on the top. 
Serve with steamed rice.









Tips:

•  Add extra/less chilli as you prefer.

• This dish is best cooked with the whole prawn, but if you prefer, you can peel the shell off and remove the head before cooking. 

  

  Chilli Prawns