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