• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Description

Apart from milk, the water, flesh and nut of the coconut can be used in cooking to yield a nutritious, naturally sweet dish.

This recipe was first published in Amy Beh’s column, Cook’s Nook. 

Recipe Ingredient

  • 1 young coconut
  • 8medium-large prawns (keep whole)
  • 4 bird’s eye chillies,smashed
  • 1 stalk lemongrasss (mashed)
  • 1 slice dried tamarind apple (asam keping)
  • 1 coriander root (trimmed)
  • 4 kaffir lime leaves
  • 5 g galangal (sliced)
  • 4 dried chillies
  • Seasoning
  • 1 tbsp tom yum paste
  • 1 tbsp fish sauce
  • 2 tbsp calamansi lime juice
  • rock sugar to taste


  1. Remove the water and flesh from the coconut and set aside. Reserve shell.
  2. Heat a wok and add all the ingredients except prawns and seasoning.
  3. Fry briefly without oil for 30 seconds. Add in the prawns and tom yum paste. Toss, and fry briskly.
  4. Pour in coconut water and add the remaining seasoning ingredients.
  5. Bring to a boil until prawns are cooked, about 1 minute.
  6. To serve, transfer the prawns together with the soup into the coconut shell and add in the reserved coconut flesh. Garnish with coriander leaves.

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