Coconut prawns recipe

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20 min

Nutrition per portion

Calories 540 kCal 27%
Fat 45g 64%
  -  Saturates 31gg 155%
  -  of which Sugars 0gg 0%

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


  • 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.

  • 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.

  • 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.

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