Name: Coconut Curry Prawns Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: asian
Ingredients: 1 kg prawns deveined tails intact; 1 cup plain flour; 1 egg; 1/2 cup coconut milk; 1 pinch salt; 2 tbs peanut oil; 1 tbs curry powder; 2 tbs cornflour; 1 pinch sugar; 250.00 ml chicken stock (liquid); 1 lemon juice *to serve; 1 cream *to serve

by rossy Last updated on 05/05/2025

Prawns in a coconut batter, drizzled with a curry coconut sauce, on a bed of rice.

- rossy

Ingredients

1 kg prawns deveined tails intact
1 cup plain flour
1 egg
1/2 cup coconut milk
1 pinch salt

Sauce

2 tbs peanut oil
1 tbs curry powder
2 tbs cornflour
1 pinch sugar
1 cup chicken stock (liquid)
1/2 cup coconut milk
1 lemon juice *to serve
1 cream *to serve

Method

Step 1

Combine plain flour, egg, coconut milk and salt, and mix to make a smooth batter.
Step 2

Coat prawns lightly in cornflour, dip into batter and then into coconut.
Step 3

Deep fry, set aside and keep warm.
Step 4

Sauce: Heat oil in saucepan and add curry powder. Fry until fragrant.
Step 5

Add cornflour and sugar and mix to a paste.
Step 6

Add chicken stock and coconut milk. If too runny add some more cornflour and water mixed together.
Step 7

Squeeze in a little lemon juice and a dollop of cream. Be sure not to boil at this point as it may curdle.