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Sweet Prawns in Peppery Coconut Cream

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sweet prawnThis contrast of from juicy prawns against the velvety smooth creaminess and peppery bite of the sauce is pure heaven. This is good with white rice is as a nibble, with beer. Straits Chinese matriarchs caution against eating this before retiring, as a night of tossing and turning restlessly in bed would ensure. I could think of far worse things then a restless night though, especially if you have company as delectable as this dish.


  1. Vegetable oil ½ cup
  2. Medium prawns, 500 gram, peeled, deveined, tails left intact
  3. Thick coconut milk, ¾ cup
  4. Large tamarind slices,2
  5. Coarse black pepper, ½ levelled tsp
  6. Chilli flakes, ½ levelled tsp
  7. Salt, ¾ levelled tsp
  8. Sugar, ¾ levelled tsp
  9. Onion (optional), 1 medium, sliced thinly
  10. Cucumber (optional), ½ small, discard core and shred coarsely.


  1. Head oil in a deep pan over medium-high heat and fry prawn until just cooked. Remove from pan and set aside.
  2. Remove most of the oil from pan, reserving about 1 tsp and return to heat again. When hot, pour in coconut milk and add all other ingredients except onion and cucumber. Stir over medium heat until thick. Taste and adjust seasoning if necessary.
  3. Return prawns to the pan and turn off heat. Add onion and cucumber and mix well.
  4. Serve immediately.