Prawns in Coconut Shells with Eurasian Flavors

Ingredients

In this adaptation of Prawns in Coconut Shells, the original Thai dish is transformed into a Eurasian delight by incorporating the unique flavors and techniques of Singaporean and Malaysian cuisine. The spices used in the marinade are adjusted to include Eurasian favorites such as turmeric, cumin, and coriander. Additionally, the cooking method is modified to include the use of coconut shells, which adds a touch of sweetness and enhances the presentation of the dish. We alse have the original recipe for Prawns in Coconut Shells, so you can check it out.

• 8 large prawns, peeled and deveined 8 large prawns, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 cup coconut milk 1 cup coconut milk
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the vegetable oil over medium heat.
3. 3.
   Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent.
4. 4.
   In a small bowl, combine the turmeric powder, cumin powder, coriander powder, and chili powder. Mix well.
5. 5.
   Add the spice mixture to the skillet and cook for 1-2 minutes, stirring constantly.
6. 6.
   Pour in the coconut milk, fish sauce, and tamarind paste. Stir to combine.
7. 7.
   Season with salt to taste.
8. 8.
   Add the prawns to the skillet and cook for 2-3 minutes on each side, until they turn pink and are cooked through.
9. 9.
   Meanwhile, carefully remove the flesh from the coconut shells, leaving the shells intact.
10. 10.
    Place the prawns and the sauce into the coconut shells.
11. 11.
    Transfer the coconut shells to a baking dish and bake in the preheated oven for 10-15 minutes, until the flavors meld together and the coconut shells are slightly browned.
12. 12.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Prawns — Make sure to devein the prawns properly to remove any grit or sand. This can be done by making a shallow cut along the back of the prawn and removing the dark vein.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For an extra burst of flavor, marinate the prawns in the spice mixture for 30 minutes before cooking.
• Serve the prawns in coconut shells with steamed rice or crusty bread to soak up the delicious sauce.
• If you prefer a spicier dish, add more chili powder or fresh chili peppers to the sauce.
• Experiment with different herbs for garnish, such as Thai basil or mint, to add a refreshing twist to the dish.
• To make it a complete meal, serve the prawns with a side of stir-fried vegetables or a fresh salad.

Serving advice

Serve the Prawns in Coconut Shells as a main course dish, accompanied by steamed rice or crusty bread. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

To enhance the presentation, place the coconut shells on a bed of banana leaves or a decorative platter. Sprinkle some toasted coconut flakes over the prawns for an extra touch of elegance.