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Spicy Coconut Prawns Recipe
|Mustard oil||1⁄2 Cup (8 tbs)|
|Bay leaves||4 , crumbled|
|Onion||1 Medium, peeled and chopped|
|Shelled shrimp||1 Pound, cleaned (Raw Ones)|
|Cherry tomatoes/6 small tomatoes||12 , quartered|
|For the masala|
|Coconut||1 , meat taken and broken into small pieces|
|Garlic||6 Clove (30 gm)|
|Ginger root||1 1⁄2 Inch, cut into 3 pieces|
|Chopped fresh parsley||1 Tablespoon|
Calories 774 Calories from Fat 546
% Daily Value*
Total Fat 63 g97.7%
Saturated Fat 33.2 g165.8%
Trans Fat 0 g
Cholesterol 172.4 mg
Sodium 339.1 mg14.1%
Total Carbohydrates 28 g9.3%
Dietary Fiber 11 g44.1%
Sugars 10.1 g
Protein 28 g56.1%
Vitamin A 18.9% Vitamin C 43.4%
Calcium 12.9% Iron 36%
*Based on a 2000 Calorie diet
Heat the oil in a small frying pan over low heat.
When hot, add the bay leaves and onion and cook, stirring occasionally, until the onion softens.
Add the masala, stir and cook for 2-3 minutes.
Add the shrimp and cook for 1 minute, stirring all the while.
Add the salt and tomatoes, cover, and continue cooking for 3-4 minutes.
Stir and serve with plain boiled rice.