Prawnsshrimps Cooked With Coconut Milk Recipes

SHRIMP IN COCONUT MILK

Steps:

• Place the shrimp shells in a saucepan, along with the thyme, bay leaves and peppercorns. Add 3 cups of water, bring to a boil, reduce the heat and simmer until reduced by a third, about 30 minutes. Strain the liquid (you should have about 1 cup) and discard the shells.
• Heat the oil in a large skillet over moderate heat. Add the onion, scallions, salt and pepper and saute until soft, about 3 to 5 minutes. Add the garlic, tomatoes, aji and reserved shrimp stock and simmer until thickened, about 5 minutes. Stir in the coconut milk, shrimp, lime juice and peas, and cook until the shrimp are pink and just cooked, turning the shrimp once as they cook, about 3 minutes. Serve over white rice.

PRAWNS/SHRIMPS COOKED WITH COCONUT MILK

Steps:

• Devein the prawns and pat them dry. Cover and refrigerate.
• Heat a small, 5-inch/12.5cm, cast iron frying pan over a medium flame. When hot, put in the coriander seed, fenugreek seeds and peppercorns. Stir for about a minute, or until lightly roasted. Remove them from the heat, then grind them very finely, along with the dried curry leaves.
• Heat the oil in a 10-inch frying pan over medium flame. When hot, add the mustard seeds. As soon as they being to pop, put in the fresh curry leaves. Stir and fry until they are lightly browned. Add the ginger and cook for another few seconds, stirring.
• Add 450 ml of the water, and the paprika, cayenne pepper, turmeric, salt, whole chillies, lemon juice and ground spice mixture. Bring to a boil.
• Turn the heat to medium-low and simmer vigorously for 5 minutes. Turn off the heat. (This sauce base may now be kept for several hours if needed.)
• Five minutes before you want to eat, heat the sauce in the pan over a fairly high flame until it starts to bubble. Add all of the prawns. Stir them around until they just turn opaque, then stir in the coconut milk. Keep stirring until the coconut milk is heated through and the mixture begins to bubble again. Turn off the heat and serve.

PRAWNS ( SHRIMP ) IN LIME COCONUT SAUCE

Steps:

• Spread the coconut on an oven tray and toast it in a slow (150c) oven until it's dark golden, shaking the tray occasionally. Peel and devein the prawns, leaving the talis intact.
• Place the shrimp paste on a small piece of foil, fold one side over, then fold it into a parcel. Cook the parcel under a hot grill (broiler) for 2 minutes each side.
• Combine the coconut milk and water in a wok or frying pan and cook over medium heat until just boiling. Add the lemon grass, lime leaves and chilli; reduce the heat and simmer for 7 minutes. Add the shrimp paste, tamarind, fish sauce and sugar and simmer for 8 minutes.
• Add the prawns to the sauce and cook for 5 minutes or until they turn pink. Sprinkle with the toasted coconut, lime shreds then serve with steamed rice.