Spread the coconut in a baking sheet and toast it hard 10 minutes at 150ºC until it becomes dark gold.
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| Ingredients for prawns with coconut and lime sauce: |
| half a kilo of fresh prawns 15 grams of grated coconut 1 teaspoon of shrimp paste a quarter of a liter of coconut milk a quarter of a liter of water 3 leaves of lime cafre 1 teaspoon of brown sugar 2 bark bark Fresh lime the white part of 2 stems of chopped lemon grass |
Ingredients for prawns with coconut and lime sauce:
2. Peel the prawns, remove the intestinal thread, but leaving the tail.
3. Wrap the paste throws shrimp in aluminum foil forming a kind of package.
4. roast under the grill for 20 min on each side and mix coconut milk and water in a normal fire.
5. Just before entering boiling, add lemon grass, chilli and lime leaves.
6. reduce the fire and boil for 7 minutes
7. Add the shrimp paste, the tamarind, the sugar and the fish sauce and keep it over low heat for 8 minutes.
8. Add the prawns and leave them for 5 min until they are pink.
9. Serve them with steamed rice and seasoned with the coconut and thin and long bark strips of lime can cook and serve the prawns with their caparazon
