Philippine Shrimp in Coconut

Ingredients:

1 kg Raw king prawns

3 tablespoons Desiccated coconut

1 cup Coconut cream

1 teaspoon Finely chopped fresh ginger

8 cloves Garlic, finely chopped

Fresh coriander leaves, to garnish

Cooking Instructions:

Preheat the over to slow 150oC. Use small sharp scissors, snip down the back of the prawns, starting from behind the head. Use a toothpick or your fingers, pull out the intestinal tract. Leave the heads and shells on. Spread the coconut on an oven tray and toast it in the oven for 10 minutes or until it is dark golden, shaking the tray occasionally. Remove the coconut from the tray immediately to prevent it from burning. Place the coconut cream, ginger and garlic in a large pan and bring to the boil. Add the prawns, lower the heat and simmer, uncovered, for about 5 minutes or until the prawns are cooked. Stir every few minutes so the mixture doesn't catch on the bottom of the pan. Season with salt and freshly ground black pepper to taste, and garnish with the toasted coconut and coriander leaves. Serve with rice.

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