• Chinese Coconut Prawns

    Chinese Coconut Prawns


    • 500 grams prawns, peeled
    • 1 teaspoon sea salt
    • 2 spring onions, chopped
    • 1 tablespoon coconut butter or olive oil
    • 1/2 cup full fat coconut milk
    • 1-2 tablespoons condensed milk (according to taste)
    • a few drop of vanilla essence
    • 1 tablespoon tapioca flour + 1 tablespoon water to thicken sauce (optional)


    1. Sprinkle sea salt over prawns
    2. Heat oil in a fry pan over a medium heat. Stir fry spring onion and prawns until only just cooked. Remove from pan
    3. Add coconut milk and condensed milk to the pan and bring to a simmer. Stir and reduce until you have about half of the original volume
    4. At this stage the sauce should be reasonably thick but you can add the tapioca flour / water mixture to make ticker if desired
    5. Check the sauce for sweetness and add more condensed milk if required according to taste
    6. Add prawns back to pan along with a few drops of vanilla essence. Stir well to evenly coat the prawns and serve immediately