coconut and lemon grass spiced prawns

(1 rating)
Recipe by
Mike Chetty
Auckland

Fire up your wok and get ready for a taste sensation! The coconut and lemongrass gives a fragrant Thai inspired flavor to this our festive dish.

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 15 Min

Ingredients For coconut and lemon grass spiced prawns

  • 1 kg
    fresh tiger prawns
  • 2 Tbsp
    olive oil, extra virgin,plus a little extra if needed
  • 1 Tbsp
    stalk of lemon grass,finely chopped
  • 1 Tbsp
    (15 ml) fresh ginger,chopped
  • 3 clove
    garlic crushed
  • 1
    red pepper,sliced
  • 2-3
    red chilies,chopped
  • 1/4 c
    (65 ml) desiccated coconut
  • 10
    cherry tomatoes

How To Make coconut and lemon grass spiced prawns

  • 1
    heat oil in the wok,add the lemon grass,red pepper,ginger,garlic and red chilies,allow to sweat gently to allow the fragrant flavors to develop.
  • 2
    dry roast the desiccated coconut in a fry pan until slightly browned and remove.
  • 3
    add the prawns and cherry tomatoes to wok and stir fry,add a little olive oil if needed and toss prawns until they turn pink and are cooked through.
  • 4
    return the dry roasted desiccated coconut to the wok and stir.
  • 5
    serve with a side of basmathi rice.

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