Coconut shrimp recipe
 Try this aromatic, Thai-inspired dish to impress at a dinner party, pairing golden and crispy prawns with a rich coconut cream sauce. 8 large raw tiger prawns, heads removed, shells removed and de-veined 1 lemongrass stalk, chopped 1 red chilli, chopped2 garlic cloves, finely chopped1 tsp fresh root ginger, peeled and grated25ml/1fl oz Thai fish sauce 1 lime, zest and juice100g/3½oz desiccated coconut vegetable oil, for fryingsalt and freshly ground black pepper 8 large raw tiger prawns, heads removed, shells removed and de-veined 1 lemongrass stalk, chopped 1 red chilli, chopped 2 garlic cloves, finely chopped 1 tsp fresh root ginger, peeled and grated 25ml/1fl oz Thai fish sauce 1 lime, zest and juice 100g/3½oz desiccated coconut vegetable oil, for frying salt and freshly ground black pepper 2 tbsp vegetable oil2 shallots, diced2 garlic cloves, finely chopped1 tsp fresh root ginger, peeled and grated2 tbsp coriander stalks, chopped1 tsp Thai red curry paste 400g tin coconut milk, unshaken1 tbsp palm sugar 20ml//¾fl oz Thai fish sauce 2 limes, juice only 2 tbsp vegetable oil 2 shallots, diced 2 garlic cloves, finely chopped 1 tsp fresh root ginger, peeled and grated 2 tbsp coriander stalks, chopped 1 tsp Thai red curry paste 400g tin coconut milk, unshaken 1 tbsp palm sugar 20ml//¾fl oz Thai fish sauce 2 limes, juice only fresh coriander leaves deep-fried basil leaves, to garnish (optional) fresh coriander leaves deep-fried basil leaves, to garnish (optional) Method Pre-heat the oven to 180C/160C Fan/Gas 4.Blend together 4 of the prawns with the lemongrass, chilli, garlic, ginger, fish sauce and lime zest and juice using a food processor or a hand-held stick blender. Season with salt and freshly ground black pepper.Wrap the minced mix around the remaining prawns, so they looks like pork chops, leaving the tail exposed. Sprinkle with the coconut on both sides and chill in the fridge for at least one hour.Heat a sauté pan and add the oil, fry on each side for 1–2 minutes just to colour them. Then place in the oven for 4–5 minutes until golden and cooked through. Meanwhile, make the coconut cream. Place the oil in a saucepan over a medium heat then add the shallots, garlic, ginger and coriander stalks and sweat for 3–4 minutes. Add the Thai red curry paste and cook for 2–3 minutes, then add the solids only from the tin of coconut milk along with the palm sugar. Continue cooking and reduce for a few minutes until quite thick. Taste the coconut cream and season with the fish sauce and lime juice as needed. Serve the shrimps with the coconut cream drizzled over the top, garnished with fresh coriander and deep-fried basil leaves, if using. Pre-heat the oven to 180C/160C Fan/Gas 4. Pre-heat the oven to 180C/160C Fan/Gas 4. Blend together 4 of the prawns with the lemongrass, chilli, garlic, ginger, fish sauce and lime zest and juice using a food processor or a hand-held stick blender. Season with salt and freshly ground black pepper. Blend together 4 of the prawns with the lemongrass, chilli, garlic, ginger, fish sauce and lime zest and juice using a food processor or a hand-held stick blender. Season with salt and freshly ground black pepper. Wrap the minced mix around the remaining prawns, so they looks like pork chops, leaving the tail exposed. Sprinkle with the coconut on both sides and chill in the fridge for at least one hour. Wrap the minced mix around the remaining prawns, so they looks like pork chops, leaving the tail exposed. Sprinkle with the coconut on both sides and chill in the fridge for at least one hour. Heat a sauté pan and add the oil, fry on each side for 1–2 minutes just to colour them. Then place in the oven for 4–5 minutes until golden and cooked through. Heat a sauté pan and add the oil, fry on each side for 1–2 minutes just to colour them. Then place in the oven for 4–5 minutes until golden and cooked through. Meanwhile, make the coconut cream. Place the oil in a saucepan over a medium heat then add the shallots, garlic, ginger and coriander stalks and sweat for 3–4 minutes. Add the Thai red curry paste and cook for 2–3 minutes, then add the solids only from the tin of coconut milk along with the palm sugar. Continue cooking and reduce for a few minutes until quite thick. Meanwhile, make the coconut cream. Place the oil in a saucepan over a medium heat then add the shallots, garlic, ginger and coriander stalks and sweat for 3–4 minutes. Add the Thai red curry paste and cook for 2–3 minutes, then add the solids only from the tin of coconut milk along with the palm sugar. Continue cooking and reduce for a few minutes until quite thick. Taste the coconut cream and season with the fish sauce and lime juice as needed. Serve the shrimps with the coconut cream drizzled over the top, garnished with fresh coriander and deep-fried basil leaves, if using. Taste the coconut cream and season with the fish sauce and lime juice as needed. Serve the shrimps with the coconut cream drizzled over the top, garnished with fresh coriander and deep-fried basil leaves, if using.