GARLIC PRAWNS IN COCONUT SAUCE

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GARLIC PRAWNS IN COCONUT SAUCE

Want to impress your friends and family with a succulent dish? Try this easy-peasy dish of garlic prawns in coconut sauce! 


I've had a few people comment recently that I haven't added a recipe for a while (rightly so), but this is mainly because Dad has become such a deft hand in the kitchen in the months since we started this project. 

 He has become an exceedingly enthusiastic cook, looking up recipes and techniques online and ordering obscure spices and ingredients that come with a minimum eight-week delivery period. He practices his recipes a few times, then tests them on me and my family. The results are always highly satisfactory. Admittedly, he sometimes takes experimentation a little too far, as with this particular recipe, when he added chick peas on the second attempt (insider tip: don't add chick peas to this recipe). 

 I'm not sure where Dad came across this dish, but the whole family is delighted when he announces he's coming round to make us his garlic prawns in coconut sauce. I've never tried combining mint and coconut before, but the two flavours complement each other surprisingly well, and I think I'll be experimenting with this mixture in other dishes. 

 Just because Dad has become more confident in the kitchen doesn't mean I'm going to stop giving him easy, healthy recipes to prepare, but it does mean that our project has become more collaborative. He now has enough confidence in his cooking skills to critique my tried and tested methods, just as Mum used to. And I couldn't have hoped for anything better. 

GARLIC PRAWNS IN COCONUT SAUCE

Ingredients (serves 4-6)

500g frozen prawns
6 tsp garlic paste
2 red onions, sliced 
200 ml cream of coconut
10g fresh mint leaves, chopped
Small bunch of fresh coriander, chopped
1 tsp sugar
Butter and sunflower oil for frying

1) Heat the butter and sunflower oil in a pan and add the onions. Cook on a high heat for a minute, stirring frequently. Reduce to a low-medium heat and continue to cook for another couple of minutes.
2) Add the garlic paste, mix well and cook for 2 or 3 minutes.
3) Add the chopped mint leaves, mix well and cook for a further 3 minutes.

Red onions, garlic paste and fresh mint
4) Add the prawns and most of the chopped coriander, stir well to combine with the onion, garlic and mint mixture and allow to cook on a low-medium heat for 10 minutes, until the prawns are almost cooked, stirring occasionally. 
5) When the prawns are almost cooked, sprinkle the sugar evenly over the prawns, stir well, and allow to simmer for 1 minute.
6) Add the cream of coconut and increase to a high heat for a bout 20 seconds, then allow to simmer on a low heat for about 10 minutes, stirring occasionally.
7) Garnish with chopped coriander and serve with white rice. 



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