Friday, 4 January 2013


This is a great starter and cook and store recipe. The prawns can be prepared as  a side dish  later. A nice tropical shrimp relish with orange rind, juice and coconut.

Orange and coconut prawns

For the prawn starter:

Peeled and deveined prawns- 250 gms

APF- 1/2 cup

Juice of one orange

Ginger-garlic paste- 1 tspn

Grated coconut- 1/2 cup

Grated orange rind- 1 tbspn

Olive oil to pan fry the prawns

Salt to taste

For the gravy:

Ginger- garlic paste- 1 tbspn

Onion- 1(finely chopped)

Tomatoes- 3 no's (finely chopped)

Paprika- 1 tspn(optional)

Olive oil- 2 tbspn

Salt to taste


1. Wash the prawns and add salt and ginger-garlic paste to it. Mix it uniformly and let it sit for 15 minutes.

2. First the dust the prawns in the flour. Make sure you remove all the excess flour.

Dust the prawns in the flour

3. Dip in the orange juice.

Dip in the orange juice
4. Followed by rolling the prawns on the orange and coconut rind.

Followed by rolling it on the coconut and the orange rind

5. Pan fry the prawns with the olive oil in a non stick pan by turning the sides to avoid charring.
Prawns are ready as a starter

You can store this prawns and later when you want a side dish for lunch or dinner you can prepare within a matter of few minutes.

1. Heat the pan and add the ginger- garlic paste.

2. Add the onion and when it's brown add the tomatoes.

3. Add the salt, paprika at this point followed by the orange juice.(If you are preparing the side dish immediately you can add the remaining juice which we used to prepare the starter)

serve with spaghetti

4. When the tomatoes are soft gently mash the tomatoes and then add the prawns.Give a gentle stir and switch off the fire.

5. Serve with rice or spaghetti.

1 comment:

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