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Coconut shrimp

An average of 5.0 out of 5 stars from 2 ratings
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 2

Try this aromatic, Thai-inspired dish to impress at a dinner party, pairing golden and crispy prawns with a rich coconut cream sauce.

Ingredients

For the coconut shrimp

For the coconut cream

To serve

Method

  1. Pre-heat the oven to 180C/160C Fan/Gas 4.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.