Salt and Pepper Prawns with Coconut Cashew Rice

Perfect for a big Saturday night dinner to keep everyone at the table happy!
Photo Credit: How Sweet Eats


  • Prawns -
  • (1) 1/2 pound shell-on prawns / large shrimp
  • 3 tablespoons cornstarch
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons kosher salt, divided
  • 1 cup vegetable oil
  • Coconut Cashew Rice -
  • ¼ cup coconut oil, plus extra on the side
  • ½ cup roasted cashews, in a rough chop, there should be whole, half and small pieces
  • Bottom half of 1 leek, cut in half lengthwise, then sliced into thin crescent slices
  • 3 cloves garlic, crushed
  • 1 tbsp grated ginger, grated from a 1” x 2” piece
  • 2 cups, fresh or frozen, grated fresh coconut
  • 3 cups cooked and chilled Basmati rice
  • Kosher salt and fresh cracked black pepper


  • Prawns -
  • Using kitchen shears, cut along the backs of shrimp through shells and just deep enough to expose veins; remove veins. Pat shrimp dry. Whisk cornstarch, black pepper, and 3/4 teaspoons salt in a large bowl; add shrimp and toss to coat.
  • Heat oil in a large skillet over medium-high heat. Working in 2 batches, fry shrimp until golden, crisp, and cooked through, about 1 minute per side. Transfer to paper towels and let drain. Set aside.
  • Coconut Cashew Rice -
  • In a medium sauté pan over medium heat, add coconut oil and cashews to the pan and sauté to lightly toast cashew nuts. Add sliced leeks, crushed garlic and grated ginger. Season with a pinch of salt and fresh cracked black pepper. Sauté until leeks are tender, about 5 minutes.
  • Add fresh coconut, and more coconut oil if mixture looks dry. Stir the vegetables until fresh grated coconut turns a toasty golden color.
  • Add Basmati rice. Toss all ingredients together very well. Season with a generous amount of salt and black pepper.
  • Serve hot with Salt and Pepper Prawns.

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