Toasted Coconut and Lime Prawns

Pan fried prawns seasoned with sea salt, fresh ground pepper and red pepper flakes is served with sauce prepared from shallots, minced garlic, fresh lime juice, red wine vinegar dry white wine, coconut cream, green onion, cilantro, vanilla extract, and sesame oil. Garnished with lime wedges and toasted coconut.

Ingredients -

1/4 cup Sweet Coconut Flakes, toasted
1 tablespoon Peanut or Canola Oil
3/4 pound Large Prawns, shelled, deveined and butterflied
1/2 tablespoon minced Shallots
1/2 tablespoon minced Garlic
1-1/2 ounces Lime Juice
1-1/2 ounces Rice Wine Vinegar
1-1/2 ounces Dry White Wine
1-1/2 ounces Coconut Cream
1/8 cup chopped Green Onion
1/8 cup chopped Cilantro
1 tablespoon Vanilla Extract
1 tablespoon Sesame Oil
1/2 teaspoon Red Pepper Flakes (optional)
Salt and Pepper, to taste

Garnish:
Lime slices and/or Green Onion flowers for garnish

Preparation:

1. Add peanut oil to skillet. Heat the oil over medium heat.

2. Carefully add the prawns and cook them for about two minutes or until they are three-quarters of the way cooked. Quickly remove the prawns to a plate.

3. Add the shallots to the skillet.

4. Cook until opaque, stir in the minced garlic, fresh lime juice, red wine vinegar and dry white wine.

5. Reduce the mixture by half. Stir in the coconut cream.

6. Return the prawns to the skillet and stir in the green onion, cilantro, vanilla extract, and sesame oil.

7. Cook 1 to 2 minutes.

8. Season the prawns with salt, pepper and red pepper flakes.

9. Serve prawns with sauce and lime wedges. Garnish with toasted coconut.

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