Oriigin Recipes

Size Guide

*Prawns in Coconut Milk

Country of origin: The Philippines

Cooking with coconut milk, and finishing with coconut cream produces this delicious sensational creamy rich prawn dish. The fat in the prawn heads, or sugpo enhance the flavours of the creamy sauce and add a slight red-orange tinge to the sauce.

600g tiger prawns (large)
4-6 cloves garlic
1 thumb-sized fresh ginger
240ml coconut cream (kakang gata)
480ml coconut milk (gata)
1/2 tsp black peppercorns
180ml apple cider vinegar (or white vinegar)
2-3 green finger chilli
1 tsp sea-salt
1 sprig fresh chilli leaves

Wash prawns, peel shell off but keep the heads and tails intact, just trim off the whiskers.
Crush, peel and mince the garlic.
Peel and slice the ginger into thin 1/2 cm rounds.
If possible use mature coconuts and extract into cream and milk. If not simply get a 240ml can of coconut cream and 2 cans of 240ml coconut milk. (Ayam Brand).
Crack the black peppercorns.

In a pot, combine garlic, ginger, coconut milk, peppercorns and vinegar. Simmer for about 2mins over medium heat, then remove from heat.
Add the prawns and season with the sea-salt.
When the prawns turns red, add the finger chilli and coconut cream.
Simmer for about 1 minute until the sauce has thickened slightly.
Add the child leaves and serve immediately with steamed long-grain basmati rice. Garnish with additional fresh chilli leaves.

The secret to this dish is the last minute addition of the coconut cream. Prawns lose their firmness when over-cooked, so remember to add the prawns last just before serving.
Peeling the shell off make the prawns easier to eat, but leave the head on to add flavour to the coconut sauce.

bon appétit..

Collections: Oriigin Recipes

Type: Recipes


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