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  COAST CUISINE  

Prawns prepared with Fresh Coconut

 

 Coastweek   Kenya


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KAMBA (PRAWNS) PORINI

DELICIOUS AND DIFFERENT

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Coastweek - - Many Kenyans and most visitors to the popular
Coastal resorts enjoy regular helpings of fresh prawns caught in
the Indian Ocean. Here are three favoured recipes. Each makes
use of fresh coconut - only the olive oil is imported.


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CHILLI PRAWNS PORINI

INGREDIENTS: (four servings)

  • one kg. prawns (about 12 pieces, shelled with tails on and deveined)

  • one tablespoon minced garlic

  • one tablespoon minced onion

  • one tablespoon ginger, thinly sliced

  • two cups thin coconut milk

  • half a cup thick coconut milk

  • one table spoon fresh lime juice

  • one cup fresh coconut meat, scalloped

  • six hot chilli peppers

  • two tablespoons olive oil

  • pepper to taste

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METHOD:

  1. Sauté garlic, onion and ginger in oil.

  2. Add two cups thin coconut milk and lime juice.

  3. Bring to the boil 

  4. Add prawns, cover and simmer for 10 minutes.
    Remove prawns. 

  5. Add thick coconut milk, reduce heat, stir constantly. 

  6. Add fresh coconut meat and chilli peppers.

  7. Simmer for about three minutes, return prawns and allow to boil for two minutes.

  8. Season with pepper to taste. 

Serve with fried coconut chips, fried cashew nuts and brown rice.

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GINGER-GARLIC PRAWNS PORINI

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INGREDIENTS: (four servings)

  • half a cup of cup prawns 

  • half an onion 

  • one medium tomato 

  • quarter teaspoon turmeric 

  • one and a haf teaspoons cayenne pepper 

  • two teaspoons olive oil (for frying) 

  • one tablespoon ginger-garlic paste

  • three-five chives 

  • one sprig green coriander 

  • salt to taste

  • quarter of a cup coconut milk/ or half a tablespoon creamed coconut

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METHOD:

  1. Heat oil and add onions. 

  2. When brown, add tomato and spices, salt. 

  3. Add quarter cup water and stir. 

  4. Add prawns (with or without shells - with shells on adds more flavour). 

  5. Add coconut/ or coconut milk. 

  6. When prawns are cooked, add chopped green coriander. 

  7. just before serving, put a few chives on top to garnish. 

Serve with steamed rice.

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TUMERIC PRAWNS PORINI

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INGREDIENTS: (four servings)

  • one kg. prawns (about 12 pieces, shelled with tails on and deveined)

  • one coconut, drained and meat grated 

  • one onion, chopped 

  • half a teaspoon ground turmeric 

  • one teaspoon ground cayenne pepper 

  • three tablespoons olive oil 

  • one teaspoon salt 

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METHOD:

  1. In a large saute pan, heat oil over medium heat.

  2. Add onion, and saute till transparent. 

  3. Add coconut to the onions, and saute for a few minutes.

  4. Mix in turmeric and ground red chilli pepper, and salt.

  5. Add prawns, and stir.

  6. Reduce heat to low, and cook for 15 minutes.

Serve hot with slices of warm garlic bread.

(A light, dry, white wine enhances the enjoyment of these fine dishes)

We are always interested in your opinions, suggestions, comments or 
contributions - If you have a favourite 'traditional' recipe that might go 
down well along the East African Coast, do send it in to us and we can 
share your pleasure and treasure with our readers around the world.

info@coastweek.com  

 

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