Prawns in Coconut Shells

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READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil the prawns or shrimp in 1 cup salted water for 5 minutes; remove shrimp, but reserve cooking liquid.
  • Cut off the heads from the shrimp and remove the shell; chop flesh.
  • Grate the coconut and reserve shells.
  • In a small saucepan, combine the grated coconut with the shrimp's cooking liquid; slowly bring to a boil, remove from heat and let cool to room temperature.
  • Strain liquid through cheesecloth, squeezing out as much liquid as possible (this is coconut cream!).
  • NOTE: Shredded coconut can be dried and/or toasted for another use.
  • Thoroughly wash the pawpaw to remove any sap; remove seeds and grate or finely chop the flesh.
  • Put the pawpaw into the coconut shells with the chopped prawn and coconut cream; season with salt.
  • Cover with banana leaves (they impart flavor), or aluminum foil, and bake in a slow oven for 1 hour.
  • Serve in the shells.
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