Coconut Prawns
Juicy prawns marinated in a coconut milk-based sauce, then grilled or pan-fried to perfection, a popular dish in Pacific Island cuisines.
Ingredients
- Fresh prawns, peeled and deveined
- Coconut milk
- Lime juice
- Garlic, minced
- Ginger, grated
- Red chili flakes (optional)
- Salt and pepper to taste
- Skewers (if grilling)
Instructions
Preparation:
- Marinating the Prawns:
- In a bowl, combine coconut milk, lime juice, minced garlic, grated ginger, red chili flakes (if using), salt, and pepper.
- Add the peeled and deveined prawns to the marinade, ensuring they are well coated. Allow them to marinate for at least 30 minutes to allow the flavors to penetrate the prawns.
Cooking Methods:
- Grilling:
- Preheat your grill to medium-high heat.
- Thread the marinated prawns onto skewers, if using.
- Place the prawns on the grill and cook for 2-3 minutes on each side, or until they turn pink and opaque.
- Baste the prawns with any remaining marinade while grilling for added flavor.
- Pan-Frying:
- Heat a pan over medium heat and add a bit of oil.
- Once the pan is hot, add the marinated prawns in a single layer, ensuring they are not overcrowded.
- Cook the prawns for 2-3 minutes on each side, or until they are cooked through and turn pink.
Serving:
- Once the prawns are cooked to perfection, remove them from the grill or pan.
- Serve the Coconut Prawns hot, garnished with chopped cilantro or parsley for a burst of freshness.
- They can be served as an appetizer, accompanied by a dipping sauce like sweet chili sauce or mango salsa, or as a main dish with rice or salad.
Notes
For extra flavor, you can add additional spices like cumin, paprika, or curry powder to the marinade.
Be careful not to overcook the prawns, as they can become tough and rubbery.
If grilling, soak wooden skewers in water for at least 30 minutes before threading the prawns to prevent them from burning.
Enjoy the juicy and flavorful Coconut Prawns, a delicious dish that captures the essence of Pacific Island cuisines!
