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Monday, November 8, 2010

Prawns in Lime Coconut Sauce (David)

¼ cup shredded coconut (I keep this in the freezer for handy use on many dishes)
1 lb raw prawns
1 Tbs oyster sauce
1 cup coconut milk
1 cup water
2 stems lemon grass (white part only), finely chopped
1 Tbs lime juice
1 tsp hot chili sauce or 2 tsp chopped red chili – or spice to taste
2 tsp fish sauce
1 tsp soft brown sugar
½ cup sliced fresh basil – more is okay too
Rind of 2 limes

Spread the coconut on an oven tray and toast it in a slow 300 deg. F oven. Watch carefully. I do this in a toaster oven. Shake the tray occasionally. About 10 minutes.

Peel and devein the prawns. You could also buy precooked frozen prawns – just cook them less.

Combine coconut milk, water in a large sauce pan and slowly bring to a boil. Add lemon grass, lime juice, chlli sauce, fish sauce, oyster sauce, and sugar and simmer for 12 minutes.

Add prawns and cook until they turn pink – around 5 minutes

Just before serving, mix in the slivered basil leaves.

Sprinkle toasted coconut on top and long threads of lime rind before bringing to the table steaming hot.

Serve over short grain brown rice or white Japanese sticky rice.

Large sauce pan
Wooden spoon

Can add crushed garlic if you like at the very end with the basil – no need to sauté it first. I use Sriracha Hot Chili sauce in lieu of chili peppers. It is found in the Asian food section (any good Louisiana chili sauce will work too) and is easier to control than actual chili peppers to adjust the temperament of the food. If you really like coconut, use less water and more coconut milk.

Preparation Time: 20 minutes
Cooking time 30 minutes
Serves 4

1 comment:

  1. Rather than purchase pieces of lemon grass which need to be fished out of the broth before you serve, I have been getting Lemon Grass Paste - by Gormet Garden - it keeps a long time in the fridge, and I add about a tablespoon for this recipe.


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