Succulent prawns are sauteed with diced onion and freshly grated coconut in hot oil. Seasoned with turmeric, cayenne pepper and salt. Easy and ready in no time.
To crack open a fresh coconut, place it on a tea towel or newspaper on the floor. Then hit it firmly with a hammer across the middle. As soon as it starts to crack, put it over a bowl so you can drain the water. Break the coconut into smaller pieces to make the flesh easier to remove. Use a knife to remove the coconut by sliding it between the white flesh and the shell.
Used different ingredients. I used dessicated coconut that you buy at any store. The recipe is a little dry, but flavour delicious. I think the flavour would be enhanced if 100ml coconut milk or fish/chicken stock was added. - 21 Jul 2008
Used different ingredients. To make the recipe a little more juicy I used tinned coconut juice (since I did not use fresh coconut). I also did not want to burn up myself nor set my guests on fire so I used a lot less cayenne pepper. It was absolutely delicious (the leftovers the next day were even better after soaking in the spices for a whole night) - 21 Jul 2008