Coconut and Lemon Grass Spiced Prawns

Mike Chetty


Fire up your wok and get ready for a taste sensation! The coconut and lemongrass gives a fragrant Thai inspired flavor to this our festive dish.


★★★★★ 1 vote

10 Min
15 Min


  • 1 kg
    fresh tiger prawns
  • 2 Tbsp
    olive oil, extra virgin,plus a little extra if needed
  • 1 Tbsp
    stalk of lemon grass,finely chopped
  • 1 Tbsp
    (15 ml) fresh ginger,chopped
  • 3 clove
    garlic crushed
  • 1
    red pepper,sliced
  • 2-3
    red chilies,chopped
  • 1/4 c
    (65 ml) desiccated coconut
  • 10
    cherry tomatoes

How to Make Coconut and Lemon Grass Spiced Prawns


  1. heat oil in the wok,add the lemon grass,red pepper,ginger,garlic and red chilies,allow to sweat gently to allow the fragrant flavors to develop.
  2. dry roast the desiccated coconut in a fry pan until slightly browned and remove.
  3. add the prawns and cherry tomatoes to wok and stir fry,add a little olive oil if needed and toss prawns until they turn pink and are cooked through.
  4. return the dry roasted desiccated coconut to the wok and stir.
  5. serve with a side of basmathi rice.

Printable Recipe Card

About Coconut and Lemon Grass Spiced Prawns

Course/Dish: Fish
Regional Style: Asian
Other Tag: Healthy
Hashtag: #Prawns

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