Tom Yum Prawns in Coconut Water

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. 

Print Recipe

• CourseMain Dish
• CuisineAsian, Chinese, Malaysian, Thai

Print Recipe CourseMain Dish CuisineAsian, Chinese, Malaysian, Thai

Ingredients

• 1 young coconut
• 8medium-large prawnskeep whole
• 4 bird’s eye chillies,smashed
• 1stalk lemongrasssmashed
• 1slice dried tamarind apple (asam keping)
• 1 coriander roottrimmed
• 4 kaffir lime leaves
• 5g galangalsliced
• 4 dried chillies

Seasoning

• 1tbsp tom yum paste
• 1tbsp fish sauce
• 2tbsp calamansi lime juice
• rock sugarto taste

Instructions

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.

Tags: Amy Beh, coconut, Coconut Water, Cook's Nook, prawn, RECIPES, Tom Yum