Prawn and coconut meat go great together. I’ve known this, but didn’t quite understand it fully until I met this recipe.
Sometimes recipes are born out of a necessity to use up ingredients in the refrigerator. This recipe was created because I had so much of grated coconut in the freezer that I had to use up, plus 300g of Frozen prawns.
Yes, I can feel the stares as you read this; and you can go ahead and judge me for using frozen prawns. But people make such a fuss about using fresh prawns all the time which I just do not get. Growing up, we always had fresh prawns being used in gravies and sambal, but that was because frozen prawns were just not prevalent at that point in time.
I think frozen prawns are both economical and help to save time in the kitchen – a rare commodity by living standards in the city. I simply revive them by placing them in a bit of hot water (enough to cover the prawns) before cooking with them. Then when you are ready to use the prawns, drain the water away and plonk the prawns into your gravy! The hot water doesn’t really cook the prawns, it just melts away the ice from the prawns.
I know I said this recipe was born out of a need to finish up some ingredients, but I find myself cooking this over and over again. I actually go out to buy the ingredients to make this now. Oh how much life has changed.