Coconut Coated King Prawns
I do love my prawnies. Sometimes though, especially the pre-cooked ones you get in supermarkets can taste just like rubber, chewy and tasteless.
The problem is, unless you live by the seaside, it is difficult to get fresh prawns. They do deteriorate very quickly so it is probably better to go for frozen ones which they actually get frozen straight on the boat.
Prawns should be washed quickly under cold water and then, if added to a pasta or rice dish, their legs and antennas should be removed as they can be boring especially if you want to serve them with a sauce.
They should not be cooked for too long, depending on how big they are.
On this occasion I have sprinkled them with desiccated coconut to give them a crunchier and tastier flavour. They make a great starter.
- Prep Time : 15 min + 30 min to marinate minutes
- Cook Time : 10 minutes
Ingredients
- king shell-on prawns - 16
- desiccated coconut - 4 tbsp
- garlic cloves - 2
- chopped parsley - 2 tbsp
- salt and pepper
- olive oil
- lemon juice - 1
Instructions
Peel the prawns, trimming the tails only and leaving the heads on.
Once the shell is off, check to see if there is a black line running down the back of the prawn. This is the intestinal tract - if it's black, it's full. It is best to remove it as it can taste bitter.
Using a small, sharp knife, make a shallow cut along the length of the black line, then lift it out using the tip of the knife.
Leave them to marinade for 1/2 an hour in 3 tbsp of olive oil, the chopped parsley, crushed garlic, salt and pepper and lemon juice.
Heat a pan adding a spoon of olive oil and when it is hot lay the prawns on it and sprinkle the coconut on them.
Cook for about 10 minutes until they are golden in colour.
When cooked dip them in the marinade again, sprinkle with some olive oil and serve them with a green salad.
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As we live in Mumbai, we've access to freshest of seafood and prawns are family favourite :P. Love the combination of coconut with prawns.
yum!these looks simply great……….beautiful flavours..the prawn,garlic,coconut and olive oil..superb!
Questi piatti ti riescono sempre meravigliosi! Complimenti!
Great post especially when you live where the fresh ones are rare.Rita
Che delizia questo piatto di gamberoni! brava, mi piacciono moltissimo!Ciao
The love the combination of coconut with prawns (or any size shrimp for that matter) – this sound fantastic and easy. And you're so right about using frozen – I live right on the Atlantic and it's still hard for me to find good fresh shrimp…
Well, I´m really lazy to remove the shell, but after this…. Hmmmm they are wonderful! Much better with coconut! Saludos amiga 🙂
What a great recipe. I love prawns, but I have never tried coconut with king prawns, it sounds absolutely delicious, i can't wait to try this recipe soon! Thanks for sharing! 🙂
wonderful combination of flavours!You are so innovative with seafood,Alida!!
che meraviglia, complimenti! sembra delizioso! baci 🙂
These look lovely, interesting with the coconut. You made removing the intestine sound very easy!
Dear Alida, What a delicious appetizer. I love this.Blessings my dear, Catherine xo
Coconut is my favorite shrimp coating! I just love how you made these, simplified, I usually coat and bake, these are much more desireable and your making me crave these right now!
Great post, Alida. I love prawns, although we haven't had a good seafood since last year. Thanks for this recipe!
Che meravigliosa visione mattutina…concordo, quando non è possibile averli freschi van bene quelli surgelati, ma non precotti…Complimenti per questo piatto, ciao.
Thanks for your tips on bying prawns – I learned something today. Love them anyway, but in combination with coconut – adorable!
un bel modo per apprezzare i gamberi :-))
Anch'io amo i gamberi e questa ricetta dal sapore esotico mi piace molto! :-)))Un bacione
This looks yummm…..Alida! Another one of your great recipes!
These look delicous! I'm lucky to live in a place where prawns are easy to come by.
These prawns look yummy…don't know how I missed this post of yours…:-)