The flexible pescatarian: spicy coconut prawns recipe

Whether youre looking to cut back on meat or get creative with crustaceans, this seafood dish packs a tangy and tasty punch

The flexible pescatarian: spicy coconut prawns recipe

I try and keep a bag of frozen raw prawns in the freezer so I can make this recipe whenever I fancy it. The prawns are quick to defrost and often more economical than buying fresh. I do, however, need to lightly squeeze out excess water from the defrosted prawns in kitchen paper before marinating, otherwise they become too watery when frying.

Spicy coconut prawns

serves 46

250g/9 oz raw prawns, peeled
1 tsp ground turmeric
tsp flaked sea salt
tsp hot chilli powder
tsp ground cumin
1 tsp grated ginger
1 clove garlic, crushed or grated
Grated zest and juice of 1 lime
10 dried curry leaves
1 tsp dried coriander
40g desiccated coconut
Sunflower oil
1 lime, cut into wedges, to serve

Put the prawns in a bowl and mix with the turmeric, salt, chilli powder, cumin, ginger, garlic and lime juice. Marinate for about 30 minutes.

In a separate bowl, finely crumble the curry leaves into small pieces, along with the dried coriander. Add the coconut and lime zest and mix well.

Add the marinated prawns to the coconut mixture and toss to coat.


Heat enough oil in a large frying pan to cover the base and, when its hot, add the prawns and any coconut left behind in the bowl. Fry for about 2 minutes, until golden, then turn over and continue to fry for a further 2 minutes, until golden and cooked through.

Remove from the pan with a slotted spoon and serve with lime wedges to squeeze over.

Flexible option
Paneer cheese is fantastic for this recipe instead of prawns, as it holds its shape well when cooking, and its also great at absorbing spice flavours. Cut a 250g block into bite-sized chunks. Marinate and cook as you would the prawns in the recipe above.

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