ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Main Dish & Side Dish Recipes

Spicy Tiger Prawns Recipe, With Coconut Milk, pineapples, Spices Ginger and Rice.

Updated on August 14, 2012
Mouth watering good!!
Mouth watering good!!
Cast your vote for Tiger prawns

Spicey Tiger Prawns

Tiger Prawns

1 lge. red Onion; Garlic

Black cardamom; Fresh ginger; Oil; Lemon juice; 1 tin Coconut milk; Cashew nuts; Pineapple cubes; White pepper and salt; Long grain rice.

Your prawns should be a lovely blue grey colour with darker stripes if you have managed to find fresh or frozen prawns, for goodness sake don’t use those maggot sized prawns supermarkets try to fob you off with.

First prepare the onions, garlic and ginger, whilst leaving the rice to wash under the tap. Once the rice is clean, leave it to stand half an hour in some hot water with a good pinch of salt. Then wash it again and leave to drain until the excess water has drained, give it a good shake too.

Heat some oil in your wok and place some ground black cardamom and some white pepper in the pan. Before the oil is too hot, carefully place in your rice and mix it well so that it all picks up some of the oil. Let it cook three minutes and then add your tin of coconut milk, mix well then transfer to a sauce pan to simmer, you may need to add a little water.

Heat some oil until it is very hot, if you have a wok then it is much safer than trying to use a frying pan for this, now place prawns into oil and shake the pan to cover the prawns with the hot oil as they begin to change to a soft pink, before this prepare your other ingredients. Now add chopped garlic about an inch or so of finely chopped ginger and the onion roughly chopped. Keep the pan moving, add the cashew nuts, and again keep the pan on the move, making sure that you keep the heat up.

Add the pineapple to the rice adding some of the juice to your prawn mix, and a good splash of lemon juice.

Serve the rice drizzle your prawn mix over the top add more lemon juice, garnish with fresh mint and parsley, and enjoy.


    0 of 8192 characters used
    Post Comment

    • profile image

      Derdriu 5 years ago

      Tony, What a scrumptious, spectacular, spicy serving of tiger prawns you offer in this recipe! It's a guaranteed attention-getter for me when the recipe includes cashews, coconut (in any form), pineapple, and white pepper. Also, it's helpful the way you clue readers in to key preparation/cooking stages, such as the suffusing pink color of the prawn.

      Respectfully, and with many thanks for sharing, Derdriu

      P.S. Did you know that the pineapple was introduced into England during the reign of Charles II?

    • tonymead60 profile image

      Tony Mead 5 years ago from Yorkshire

      Derdriu, thanks for the visit and intererst.

      No, I did not realise the fact about the pineapple, it was very much the age of discovery. I know Christopher Columbus brought the first ones back to Europe well Spain really. I love their flavour and use them quite a lot in Asian cooking.

      of Charles II

      We have a pretty witty king,

      And whose word no man relies on,

      He never said a foolish thing,

      And never did a wise one"

      many thanks I doff my cap once more.


    Click to Rate This Article