Spicy coconut prawns

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Chicken Drumsticks with Indian Masala

Rate This Recipe


  • 24 raw tiger prawns in their shells, heads removed
  • 8 tbsp - unsweetened coconut milk
  • For the marinade:
  • 6 cloves of garlic, finely chopped
  • 4 tbsp - chopped fresh coriander
  • 1/2 deseeded and finely chopped
  • 3 tbsp - vinegar
  • 2 stalks of lemon grass, finely chopped (or rind of 1/2 lemon)
  • 8 tbsp - oil
  • 4 green chillies, finely chopped
  • 1 tsp - coarsely crushed dried chillies
  • 2 tsp - sugar
  • A few boiled noodles
  • Hot sauce to serve

How to Make Spicy coconut prawns

  • Place the prawns in a shallow dish.
  • Combine all the marinade ingredients in a bowl. Pour the marinade over the prawns ensuring the prawns are well coated with the marinade. Marinate for 30 mins. at room temperature or 2 hours in the refrigerator.
  • Drain the prawns and reserve the marinade.
  • Thread 3-4 prawns on a wooden skewer. Thread so as to pierce each prawn twice. Barbeque over medium hot coals, until the prawns are pink.
  • Combine the reserved marinade with the coconut milk in a pan and heat over the barbeque for 5-6 mins, until the sauce thickens.
  • Place the prawns on a bed of boiled noodles.
  • Pour some hot sauce over the prawns and serve.