Toasted Coconut and Lime Prawns

INGREDIENTS

1/4 cup sweet coconut flakes

1 tbsp. peanut or canola oil

3/4 lb. large prawns, shelled and deveined

1/2 tbsp. minced shallots

1/2 tbsp. minced garlic

1 1/2 oz. lime juice

1 1/2 oz. rice-wine vinegar

1 1/2 oz. sake or dry white wine

1 1/2 oz. Coco López cream of coconut or any coconut cream

1/8 cup chopped green onion

1/8 cup chopped cilantro

1 tbsp. vanilla extract

1 tbsp. sesame oil

1/2 tsp. red-pepper flakes (optional)

Salt and pepper to taste

Lime slices for garnish

PREPARATION

In 350°F oven toast coconut flakes until light golden brown. Remove and set aside.

 

In sauté pan heat peanut or canola oil over medium heat. When oil is hot enough to make piece of shallot dance around in pan, carefully add prawns and cook about 1 minute on each side, until three-quarters cooked. Quickly remove prawns from pan and reserve on plate.

Add shallots to sauté pan. Cook until opaque, then add garlic, lime juice, rice-wine vinegar, and dry white wine. Reduce mixture by half and add coconut cream. Stir, add prawns, green onion, cilantro, vanilla extract, and sesame oil; and cook shrimp all the way through. Season with salt and pepper and, if desired, add red-pepper flakes to taste. If there isn´t enough sauce, add 1 ounce of water to pan before serving and reseason.

Serve with white rice and garnish with toasted coconut, lime slices, and green-onion flowers. Makes 2 servings.