Stir Fried Prawns In Coconut Cream Recipes

INDIAN STIR-FRIED SHRIMP IN CREAM SAUCE (BHAGARI JHINGA)

Steps:

• In a medium bowl, stir together tomato paste, salt, sugar, garam masala, ground cumin seed, ground red pepper, cilantro, jalapeno pepper, lemon juice, and coconut milk. Set coconut sauce aside.
• Heat oil in a wok or frying pan over medium-high heat. When oil is hot, add the mustard seeds, and cook until they begin to pop. Immediately stir in garlic, and cook until garlic begins to brown. Add shrimp, and cook until shrimp is opaque; this should take only a minute or two. Pour the coconut sauce over the shrimp; cook until the sauce begins to simmer. In a small bowl, mix together cornstarch and water; stir into the sauce, and continue cooking until thick.

COCONUT CHICKEN STIR FRY

Steps:

• Melt butter in large frying pan over medium heat.
• Cook and stir the cumin seeds in butter until fragrant, about 1 minute.
• Stir chicken into the skillet with cumin seeds, and cook and stir until chicken is no longer pink in the center and juices run clear, 5 to 8 minutes. Drain any excess juices, if any.
• Pour vegetable oil into skillet with chicken, and heat oil until sizzling.
• Mix in onion, carrots, garlic, ginger, red pepper flakes, honey, ground cumin, cinnamon, curry powder, salt, and black pepper to the pan; cook until onions are translucent and carrots done, 5 to 8 minutes.
• Stir in coconut milk and simmer until flavors have blended, about 10 minutes.

STIR-FRIED PRAWNS IN COCONUT CREAM

Steps:

• Melt butter in a large frying pan.
• Dip prawns, very lightly, into cornstarch and shake off excess.
• Add them to frying pan, along with shallots and sauté for 3-5 minutes, just enough to barely cook through.
• Stir in coconut cream, lemon juice and Tabasco sauce.
• Season prawns with salt and white pepper and remove them with a slotted spoon, to a serving dish.
• Boil the sauce rapidly until it is smooth and thickened.
• Pour sauce over the prawns and serve with white rice.

COCONUT FRIED SHRIMP

Steps:

• In a large bowl, combine the first 5 ingredients. Stir in water and oil until smooth. Place coconut in another bowl. Dip shrimp into batter, then coat with coconut. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 3 minutes or until golden brown. Drain on paper towels., In a small saucepan, heat marmalade and honey; stir until blended. Serve with shrimp.

COCONUT SHRIMP STIR FRY

Steps:

• Heat oil in skillet, add garlic, ginger, scallions and chili, cook for 2 minutes.
• Add coconut milk, mix and cook until bubbles.
• Throw in shrimp and toss around until shrimp looks firm, is no longer translucent and cooked, about 3 minutes.
• Garnish with fresh cilantro to serve.