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Coconut Prawns with Spicy Tamarind Sauce

Published Feb 28, 2005 - (Updated Jul 15, 2013)


Courtesy of Los Xitomates
Serves 4


  • 6 jumbo-size prawns
  • 1 cup flour
  • 1 egg, beaten
  • 1 cup bread crumbs
  • 1 tsp. dry coconut flakes
  • Salt and pepper to taste
  • 100 grams olive oil
  • 6 leaves lemon grass


  1. Peel and clean raw prawns and insert skewers from the tail.
  2. Season with salt and pepper.
  3. Coat with flour, then the beaten egg and the breadcrumbs mixed with coconut.
  4. Deep fry in olive oil and wrap with the lemon grass leaves.

Tamarind Sauce


  • 100 grams tamarind pulp
  • 10 grams ginger
  • 50 grams lemon grass
  • 5 grams garlic
  • 20 ml olive oil
  • 3 grams piquin chili powder
  • 20 grams sugar


  1. Soak the tamarind pulp, and then strain it.
  2. Chop ginger, lemon grass leaves and garlic.
  3. Fry with olive oil, and then blend.
  4. Add sugar and piquin chili to the pulp; then mix until thick and uniform.

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