Coconut Prawn Rodin

This coconut prawn recipe uses a combination of Sri Lankan and Thai methods to create a fresh and zesty dish that is brimming with colour and can be made in next to no time.

Fresh turmeric and galangal aren't always easy to source. Beware of fresh turmeric - it stains everything it contacts a bright fluorescent orange. If you can't get fresh turmeric add a half teaspoon of powdered instead. Galangal can be substituted with fresh ginger.

Chillies are optional and can be increased as desired or substituted with fresh red peppers if a milder flavour is desired.

Coconut Prawn Rodin on noodles.

12 large raw, peeled prawns

1 tablespoon peanut oil

½ teaspoon sesame oil

2 inch stick of cinnamon

1 teaspoon whole cumin seeds

12 curry leaves

1 red onion, half finely diced, half segmented into quarters

1 teaspoon finely grated fresh turmeric

1 teaspoon finely grated fresh galangal

2 red chillies, finely sliced into rings

1 stem lemon grass

¾ cup of coconut milk

½ teaspoon ground coriander

½ teaspoon ground black pepper

juice of a lime

2 tablespoons chopped fresh coriander


Heat the peanut and sesame oils in a moderately hot pan or wok until the oils are fragrant.

Add the quartered red onion and stir fry for a minute, remove with a straining spoon and set aside.

Add the cinnamon stick, whole cumin seeds and curry leaves to the oil and stir fry for a minute or unit the seeds 'pop'.

Immediately add the finely diced onion, fresh turmeric and galangal and the lemon grass. Stir fry for a few minutes until the vegetables are opaque and have begun to pick up flecks of brown colour.

Add the sliced chillies, ground coriander and pepper and stir fry for a further minute.

Add the coconut milk and bring to a boil. Reduce heat to a fast simmer and cook, stirring frequently, for 10 minutes.

Add the prawns and cook for 3 - 4 minutes until nearly cooked.

Add the fried, quartered onions, the lime juice and the chopped coriander. Stir for 1 minute and serve immediately over rice or Asian noodles.

The absorbtion method is a simple way of cooking rice. See - Great Camping Food - Rice.

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