Spicy Prawns with Coconut

This is always a big hit. Use the large black tiger prawns or any other kind of prawns or shrimp for this dish. Leave the shells and tails on for added flavour and juiciness. Be sure to put plenty of napkins and a dish for the shells on the table. It is acceptable to peel the shrimp with your fingers, but it can be done with a fork and knife as well. The technique is the same. First pull off the fringe or legs. Then the shell comes off quite easily and last the tail just pulls off.


Spicy Prawns with Coconut


Ingredients:
30 tiger prawns or any other kind of prawns
4 Tbsp. dessicated coconut
1 tsp red pepper flakes
3 Tbsp. olive oil
1 tsp sea or kosher salt
large thumb of fresh ginger, grated
4 large garlic cloves, grated


Instructions:
Preheat the broiler and put the oven rack on the highest rung.
Line a large baking sheet with tin foil.
Toss the prawns and everything else in a large bowl.
Arrange the prawns in one layer on the baking sheet.
Broil the shrimp a few minutes on each side, about 5 minutes per side for large tiger prawns.
Be careful not to overcook --- they are done when they are bright pink.
Remove and serve.