Coconut Poached Prawns
Cook Time 25 minutes
16 medium prawns, peeled and tail intact
800ml – 1L of coconut milk
Juice and of 1 lime, zest of ½ lime
2 tbsp fish sauce
2 tbsp soy sauce
1 tbsp palm sugar, grated
1 chilli cut in half
1 tsp ginger, grated
¼ bunch coriander, roughly chopped
4 tbsp desiccated coconut
Rice, to serve
Heat coconut milk in a saucepan along with the lime juice, fish sauce, soy, palm sugar, the whole chilli and the ginger. Simmer for 3 minute or until fragrant then add the prawns. Cook for 3 minutes and then remove from the stove. Place the lid on and let stand for 10 minutes, allowing the residual heat to cook the prawns all the way.
With a slotted spoon remove the prawns from the cooking liquid and place the pot back on the stove. Bring the sauce up to the boil and allow it to reduce by half.
Add the coconut to a pan and toast until golden brown. Remove from the pan and mix with the coriander.
Place the prawns on the hot rice and spoon over the sauce. To finish, top with a sprinkle of the coconut mixture.