• Home
• Recipes
• Fish and seafood
• Coconut tiger prawns

Coconut tiger prawns

• Gurdeep Loyal

Published: April 12, 2021 at 1:37 PM

Save recipe

Serves 4

Easy

Total time: 1 hr and 20 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

A showstopping prawn platter, this recipe is a combination of coconutty South Indian and toasty Middle Eastern flavours. Delicious finished with a lime dressing and served with herby quinoa

Gluten free

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Try this recipe for coconut tiger prawns, then check out our Goan prawn curry, prawns pil pil,, healthy prawn stir-fry, tandoori king prawns and more prawn recipes.

The fresh, vibrant ingredients in this platter are a moreish flavour collision of South Indian coconut, ginger and green chilli, combined with flavours of the Middle East with the toasty-herby za’atar, fresh mint and dill. The stuffing is also delicious baked inside baby aubergines, whole roasted onions and even whole mild chillies.

Ingredients

Nutrition

• 175g freshly grated coconut or desiccated coconut

  soaked in water, plus extra for sprinkling

• 2 cloves garlic

• finely grated to make 1 tbsp ginger

• 3 green chillies

• a small bunch mint

• 100g unsalted butter

• 3 tbsp za’atar (I used Zaytoun)

  plus extra to serve

• 2 tbsp gram flour

• 1 lemon

  zested and juiced

• 1 tbsp caster sugar

• 16 large tiger prawns

  unpeeled but heads and legs removed

• olive oil

  for drizzling

HERBY QUINOA

• 400g quinoa

• 400g tin chickpeas

  drained

• ½ red onion

  finely chopped

• a small bunch dill

  chopped

DRESSING

• 3 tsp olive oil

• ½ tsp toasted sesame oil

• finely grated to make 1½ tsp ginger

• 1 clove garlic

  crushed

• 2 limes

  zested and juiced

• 2 tbsp soft light brown sugar

Nutrition: per serving

• kcal745
• fat45.4g
• saturates28g
• carbs51.7g
• sugars19.2g
• fibre14.2g
• protein25.1g
• salt4.8g

Ad

Method

• step 1

  Heat the oven to 220C/fan 200C/gas 7. Squeeze the soaked coconut to release as much liquid as possible, then toast in a dry frying pan over a medium heat for 10-15 minutes or until just starting to turn golden. Remove to a bowl and set aside.

• step 2

  Put the garlic, ginger and chillies into a blender with a little water and blitz to a paste. Tip into a bowl and set aside. Blitz the mint with a little water to make a bright green paste, then tip this into another bowl and set aside.

• step 3

  Melt the butter in a large frying pan over a medium heat, then add the chilli-ginger paste and cook for 1 minute. Stir in the za’atar, gram flour, lemon zest and juice, sugar, toasted coconut and 2 tsp of fine sea salt, then add the mint paste and cook for another minute until the mixture is thick and fragrant.

• step 4

  Lay the prawns out on a chopping board and make a cut along the back of each from head to tail using a sharp knife. The cuts should be deep enough to allow the prawns to be filled without cutting all the way through. Devein the prawns with the tip of a knife, then open out the two sides of the prawns using your thumb. Stuff each one generously with the coconut stuffing. Press the stuffing down using your thumbs, then transfer the stuffed prawns to a baking sheet.

• step 5

  Rinse the quinoa under cold running water, then cook in a pan of boiling water for 15-20 minutes or until the grains are tender. Drain and tip into a bowl along with the chickpeas, red onion and most of the dill.

• step 6

  Drizzle the stuffed prawns with some olive oil and scatter with a little more grated or desiccated coconut. Bake for 10-12 minutes or until the prawns have turned pink and the stuffing is starting to char at the edges.

• step 7

  To make the dressing, whisk together the olive oil, sesame oil, ginger, garlic, green chillies, lime zest and juice, sugar and 1 tsp of fine sea salt, until the sugar has dissolved. Drizzle the dressing over the quinoa and toss well. Top the quinoa with the remaining dill and coconut. Just before serving, scatter the prawns with a little more coconut and za’atar, then serve with the quinoa.

*This recipe is gluten free according to industry standards

Discover more delicious prawn recipes

Authors

Gurdeep Loyal

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue