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.
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
By Matt TebbuttFrom 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)
Method
Pre-heat the oven to 180C/160C Fan/Gas 4.
Blend together 4 of the prawns with the lemongrass, chilli, garlic, ginger, fish sauce and lime zest and juice using a food processor or a hand-held stick blender. Season with salt and freshly ground black pepper.
Wrap the minced mix around the remaining prawns, so they looks like pork chops, leaving the tail exposed. Sprinkle with the coconut on both sides and chill in the fridge for at least one hour.
Heat a sauté pan and add the oil, fry on each side for 1–2 minutes just to colour them. Then place in the oven for 4–5 minutes until golden and cooked through.
Meanwhile, make the coconut cream. Place the oil in a saucepan over a medium heat then add the shallots, garlic, ginger and coriander stalks and sweat for 3–4 minutes. Add the Thai red curry paste and cook for 2–3 minutes, then add the solids only from the tin of coconut milk along with the palm sugar. Continue cooking and reduce for a few minutes until quite thick.
Taste the coconut cream and season with the fish sauce and lime juice as needed. Serve the shrimps with the coconut cream drizzled over the top, garnished with fresh coriander and deep-fried basil leaves, if using.
