Sabahan-style Vanilla and Coconut Prawns

Ingredients

In the original French recipe, the prawns are cooked with butter and white wine, while the Sabahan adaptation replaces these ingredients with coconut milk and vanilla beans. This modification adds a tropical twist to the dish, infusing it with the flavors of Sabahan cuisine. Additionally, the cooking techniques and spices used in Sabahan cuisine are incorporated to enhance the overall taste and appeal of the dish. We alse have the original recipe for Chevrettes à la vanille et coco, so you can check it out.

• 500g (1.1 lb) prawns, peeled and deveined 500g (1.1 lb) prawns, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 1 red chili, sliced 1 red chili, sliced
• 1 vanilla bean, split lengthwise 1 vanilla bean, split lengthwise
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 16g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion, minced garlic, grated ginger, and sliced red chili to the pan. Sauté until the onion becomes translucent.
3. 3.
   Scrape the seeds from the vanilla bean and add them to the pan. Reserve the vanilla pod for later use.
4. 4.
   Pour in the coconut milk and stir well to combine with the other ingredients.
5. 5.
   Add the prawns to the pan and cook until they turn pink and are cooked through.
6. 6.
   Stir in the fish sauce, lime juice, and salt to taste. Cook for an additional 2 minutes.
7. 7.
   Remove the pan from heat and garnish with fresh cilantro.
8. 8.
   Serve the Sabahan-style Vanilla and Coconut Prawns hot with steamed rice or noodles.

Treat your ingredients with care...

• Vanilla bean — To extract the maximum flavor from the vanilla bean, scrape the seeds and use them in the recipe. You can also save the scraped vanilla pod to infuse flavor into sugar or make homemade vanilla extract.

Tips & Tricks

• For an extra kick of heat, add more sliced red chili to the dish.
• If you prefer a milder flavor, remove the seeds from the red chili before slicing.
• Adjust the amount of fish sauce and lime juice according to your taste preferences.
• Serve the dish with a side of steamed vegetables for a complete meal.
• To make the dish more visually appealing, garnish with a sprinkle of toasted coconut flakes.

Serving advice

Serve the Sabahan-style Vanilla and Coconut Prawns as a main course with steamed rice or noodles. The creamy and aromatic sauce pairs perfectly with the tender prawns, creating a delightful combination of flavors. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

To present the dish beautifully, arrange the prawns on a bed of steamed rice or noodles. Pour the fragrant sauce over the prawns and garnish with fresh cilantro. For an elegant touch, sprinkle some toasted coconut flakes on top. Serve the dish in vibrant, tropical-themed dinnerware to enhance the visual appeal.