Coconut prawns

(22 ratings)
Coconut prawns
Coconut prawns
  • Serves: 2

  • Prep time:

The exotic flavour of coconut milk makes these prawns a rich and tasty treat. Though if you're not a fan of seafood, try adapting the recipe to use with chicken- it should work just as well.


  • 1 large red pepper, deseeded and cut into strips
  • Large knob of fresh root ginger, peeled and sliced into sticks
  • 100g creamed coconut from a block, grated
  • 200g frozen prawns, thawed
  • 3 spring onions, trimmed and shredded
  • Sunflower oil
  • Salt and freshly ground black pepper


  1. Heat 1 tablespoon of sunflower oil in a pan, add the red pepper and ginger and cook gently over a moderate heat for 3 to 4 minutes.
  2. Mix the coconut with 200ml hot water. Pour into the pan and bring to the boil. Simmer for 5 minutes, until the pepper has softened.
  3. Add the prawns and warm through. Season and stir in the onions. Serve immediately. You can use the rest of the bag of prawns in a sandwich, or to make prawn cocktails.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 540(kcal)
  • Fat 45.0g
  • Saturates 31.0g
  • Sugars 0.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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