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Spicy Coconut Prawns (Butter Prawns)

Spicy Coconut Prawns (Butter Prawns)

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  • Author: The Cooking Jar
  • Yield: 4 1x


  • 1 lb. large prawns, with shell and tail on
  • 1/4 cup grated coconut
  • 2 teaspoons garlic, minced
  • 2 tablespoons butter
  • 6 bird’s eye chilies, crushed
  • 3 sprigs curry leaves
  • 1 teaspoon thin soy sauce
  • 1 teaspoon sugar
  • Salt to taste


  • 1 egg white, beaten
  • 1 tablespoon cornstarch


  1. Mix the prawns thoroughly in the marinade ingredients and marinate for 30 minutes
  2. Toast the coconut shavings until golden brown, stirring constantly to avoid burning. Remove and set aside
  3. Over medium high heat, pan-fry the prawns on both sides until crispy. Beware of splatter! Drain on paper towels and set aside
  4. In a separate pan over medium high heat, melt the butter and toss in garlic, chili, curry leaves and stir-fry until fragrant
  5. Add in prawns, sugar, soy sauce, salt to taste and toss to combine
  6. Remove from heat and mix in toasted coconut shavings
  7. Dish and serve hot