Thai•indulgent

Coconut Prawns

These delicious and crispy Thai Coconut prawns are coated with desiccated coconut. Served with a pineapple and cucumber salad and brown rice.

Ingredients

Quantities are shown as originally provided.

Rice bran oil (for pan frying)
1 kg fresh large tiger prawns (or fresh large king prawns, shelled and deveined, tails intact)
5 tablespoons light coconut milk
½ teaspoon salt
½ teaspoon ground white pepper
½ cup corn starch
½ cup desiccated coconut
½ teaspoon ground paprika
½ teaspoon ground turmeric
¼ teaspoon salt
260 g pineapple flesh (cut into small triangles)
2 medium Lebanese cucumber (halved, deseeded and slice into 1 inch lengthwise)
1 medium brown onion (halved and thinly slice)
1 tablespoon extra virgin olive oil
2 tablespoons gluten free rice wine vinegar
3½ tablespoons juice of lemon
2 teaspoons stevia
270 ml light coconut milk (reserve 5 tablespoons for marinade)
2 cups brown rice
⅔ cup water
2 tablespoons desiccated coconut

1
Place all the ingredients for the salad in a medium bowl, combine and mix well. Set aside in the refrigerator for 30 minutes or until ready to serve.
2
Wash and cook the brown rice in a rice cooker or medium pot. Add in the water and coconut milk. Stir and mix well before cooking.
3
Marinade the prawns with all the marinating ingredients, combine and mix well.
4
In a medium bowl, whisk and mix the corn starch, desiccated coconut and salt together.
5
Coat the marinated prawns well with the corn starch mixture.
6
Heat up a non-stick frying pan with about ½ inch of rice bran oil, and pan fry the prawns for 2 minutes on each side or until prawns are golden brown, on medium to low heat. Pan fry in 3 to 4 batches. Add more rice bran oil as needed.
7
Drain oil from the fried prawns in a large strainer or sieve or on some crumpled kitchen paper towels.
8
Garnish with some desiccated coconut and serve with the salad and brown rice.