Coconut shrimp

Elevate your dinner party with a captivating Thai-inspired creation: a symphony of flavours that marries succulent, golden-crisp prawns with a luscious, velvety coconut cream sauce. This aromatic masterpiece promises to leave your guests in awe.

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the coconut shrimp

  • 8 large raw tiger prawns, heads removed, shells removed and de-veined
  • 1 lemongrass stalk, chopped
  • 1 red chilli, chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp fresh root ginger, peeled and grated
  • 25ml/1fl oz Thai fish sauce
  • 1 lime, zest and juice
  • 100g/3½oz desiccated coconut
  • vegetable oil, for frying
  • salt and freshly ground black pepper

For the coconut cream

  • 2 tbsp vegetable oil
  • 2 shallots, diced
  • 2 garlic cloves, finely chopped
  • 1 tsp fresh root ginger, peeled and grated
  • 2 tbsp coriander stalks, chopped
  • 1 tsp Thai red curry paste
  • 400g tin coconut milk, unshaken
  • 1 tbsp palm sugar
  • 20ml//¾fl oz Thai fish sauce
  • 2 limes, juice only

To serve

  • fresh coriander leaves
  • deep-fried basil leaves, to garnish (optional)
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