Braised Five Spice Coconut Prawns


The use of desiccated coconut is very popular in Malaysia, and this recipe has its origins there.  For authenticity substitute Garam Masala instead of the Five Spice.  A flavorsome way to present prawns.

Cooking Method

Clean the prawns, remove head and tail and vein down the back.  Dry and then flood with lemon juice and stand for 15 minutes.  Place desiccated coconut in a bowl with 5 tablespoons of boiling water and leave for 15 minutes.

After standing for 15 minutes, in the food processor, place the coconut, onion, garlic, coconut milk, turmeric, Five Spice, chili paste and puree the mixture, adding water to keep the mixture quite thin in consistency.

Now boil the mixture and put half of it in a baking dish, adding the prawns and then pouring the rest of the mixture over the prawns.

Cover the baking dish and bake in the oven at 220 degrees Celsius for 8-10 minutes.  Serve immediately on steamed rice and then sprinkle the spring onion over them as garnish.

Ingredients Serves 4-6
Large prawns 750 gm
Lemon juice 3 tbspns
Desiccated coconut 50 gm
Onions, chopped 2
Garlic, chopped 2 cloves
Coconut milk (canned) 250 ml
Chili paste 1 tspn
Turmeric powder 1 tspn
Five Spice 1 tspn
Spring onion, chopped 4