Prawns In Coconut Shells

1. 1

   Boil the prawns or shrimp in 1 cup salted water for 5 minutes; remove shrimp, but reserve cooking liquid.

2. 2

   Cut off the heads from the shrimp and remove the shell; chop flesh.

3. 3

   Grate the coconut and reserve shells.

4. 4

   In a small saucepan, combine the grated coconut with the shrimp's cooking liquid; slowly bring to a boil, remove from heat and let cool to room temperature.

5. 5

   Strain liquid through cheesecloth, squeezing out as much liquid as possible (this is coconut cream!).

6. 6

   NOTE: Shredded coconut can be dried and/or toasted for another use.

7. 7

   Thoroughly wash the pawpaw to remove any sap; remove seeds and grate or finely chop the flesh.

8. 8

   Put the pawpaw into the coconut shells with the chopped prawn and coconut cream; season with salt.

9. 9

   Cover with banana leaves (they impart flavor), or aluminum foil, and bake in a slow oven for 1 hour.

10. 10

    Serve in the shells.

* Per serving · 4 servings · Values may vary.

No additional tips available.