Coconut Prawn Fry
Fresh prawns sautéed with roasted coconut, shallots and curry leaves into a fragrant dry side dish.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 230 kcal
Equipment
- •Heavy skillet
Nutrition
Per serving, approximate
- Calories
- 230 kcal
- fat
- 12 g
- carbs
- 6 g
- fibre
- 2 g
- protein
- 24 g
- calories
- 230 kcal
Instructions
- 1
Coat the prawns with turmeric, chilli powder and salt. Leave them to rest for 10 minutes.
- 2
Toast the grated coconut in a dry pan until light golden, then set it aside.
- 3
Heat the coconut oil in a skillet. Fry the shallots until they turn soft.
- 4
Add the marinated prawns. Cook on medium-high heat for 5–6 minutes until just cooked through.
- 5
Stir in the roasted coconut and curry leaves.
- 6
Mix everything together for 2 minutes until well combined.
- 7
Serve hot as a side dish.
Chef's tips
Do not overcook the prawns because they turn rubbery quickly. Add the coconut only after the prawns are nearly done.
Ingredient substitutions
- prawns → small squid pieces
Storage
Refrigerate for up to 1 day.
Reheating
Reheat briefly in a hot pan.
Common mistakes to avoid
- •Cooking the prawns for too long, making them tough and chewy.
Serving suggestions
Cooked Coconut Prawn Fry?
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