Saturday, February 9, 2013

Spicy Prawn in Coconut Milk Recipe

Spicy Prawn in Coconut Milk
日本語: Penaeus monodon(ウシエビ・ブラックタイガー)・フィリピン産・養殖


Here is a dish that I first came across in the Philippines. I later learned that it originated in Indonesia. Regardless of the country one thing you can count on in this part of the world is they know how to cook seafood. Mostly islands coastal dwellers, the people of these islands are masters of cooking seafood and especially combining it with the fresh fruits that grow so abundantly in this part of the world.

2½ lbs. Prawns raw (Tiger Prawn is best but shrimp can be substituted if you must)

¾ cup Coconut Milk (Make it fresh if you can)

2 tsp soya (soy sauce)

1 tsp Lemon Rind finely grated (I use Calamansi)

1Tbs Lemon Juice (I use Calamansi)

2 Green or Red Chilies roughly chopped

1 small Purple Onion cut into 8 pieces and layers separated

1 Tbs Cooking Oil (Peanut oil is best)

1 Spring Onion chopped into ¼ inch pieces

6 cups Rice cooked

Chopped scallions
Chopped scallions (Photo credit: Wikipedia)
First clean and devein your Prawn (assuming you were lucky enough to buy them fresh) leaving the tails intact. Set these aside for now. In a bowl combine your Coconut Milk, Bagoong, Soya, Lemon Rind and Juice. Mix well and set this aside. Next, in a skillet heat your oil over a medium heat; add your Purple onions and Chilies and stir-fry until onions are soft; add your prawns and stir-fry and additional 2 minutes; add the Coconut Milk mix and stir constantly (2-3 minutes) until the sauce is heated. Serve over rice garnished with the Spring Onion. Enjoy!
Cooking time: 25 Minutes
Serves: 4



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