• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Main Dish Recipes

    Supper Club: Malaysian Coconut Prawns with Cognac

    Published: Mar 23, 2013 · Modified: Aug 1, 2016 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    This month's Supper Club theme was Asian food. There are so many countries to choose from that it was tough to narrow it down! I wanted to make something with shrimp, and when I saw this recipe, I figured it'd be an interesting one to try, since I've never cooked anything Malaysian. I didn't find any Thai bird chilis, so I used 2 dried chile de arbol instead, and it worked out great. The cognac gives the sauce a nice flavor, and the toasted coconut topping is wonderful. This was pretty easy to put together, and everyone really liked it.

    Malaysian Coconut Prawns with Cognac

    Malaysian Coconut Prawns with Cognac
    Jaden's Steamy Kitchen

    Prep time: 5 minutes Cook time: 7 minutes

    1 lb shrimp/prawns (yes, they are the same thing) – washed, deveined and patted really dry
    2 stalks scallions, cut into 2″ lengths
    1 tablespoon minced garlic
    3 tablespoons Cognac (Brandy or Rum make good substitutes)
    1 teaspoon kosher salt (½ teaspoon table salt)
    ¾ teaspoon sugar (omit sugar if you are using sweetened coconut flakes)
    few whole small Thai bird chili (if you like very spicy, chop)
    ¼ cup grated coconut (try to find unsweetened coconut, but sweetened will work just fine)
    2 tablespoons butter

    1. Toast the coconut: In a dry, nonstick skillet, toast the coconut until golden brown.

    2. Fry the prawns: In a large saute pan or wok, heat 2T cooking oil on high heat. When smoking, add the prawns. Cook only half way. Timing depends on size of your prawns. When they just start to change color, remove and set aside.

    3. Stir-fry: In same pan or wok, you should have some cooking oil left over. If not, add 1T. When hot, add the chili, scallions and garlic. Fry for 10 seconds until fragrant. Add Cognac, butter, salt, sugar. Reduce just a bit – you should have a nice sauce that will coat the prawns. Add the prawns back in the pan. Fry until prawns are cooked through. Again, timing depends on size of prawns. For small = 1 minute; medium = 1.5 minutes; large = 2 minutes; colossal= you prob have a personal chef. Turn off heat, add the toasted coconut and immediately serve.

    Big Flavors Rating: 4 Stars

    More Features

    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Text that says 16 Favorite Sweets to Celebrate Big Flavors' Sweet Sixteen along with a photo of apple pie a la mode and chocolate peppermint cookies.
      16 Favorite Sweets for Big Flavors' Sweet Sixteen
    • Cheese board featuring a layered gorgonzola fruit torta.
      Gorgonzola Fruit Torta
    • Cookie jar and platter of peppermint hot chocolate cookies with glasses of milk alongside.
      Peppermint Hot Chocolate Cookies

    Reader Interactions

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Fall Favorites

    • Balsamic Marinated Pork Tenderloin
    • Classic Dutch Apple Pie
    • Gingerbread Pancakes
    • Grandpa's Beef Stew
    • Instant Pot French Dip Sandwiches
    • Instant Pot Tomato Beef Pasta
    • Spiced Mulled Wine
    • Triple Chocolate Pumpkin Pie

    Easy Side Dishes:

    • Cucumber Cannellini Bean Salad with Dill
    • Easy Homemade Garlic Bread
    • Maple-Balsamic Roasted Carnival Squash
    • Sheet Pan Green Beans
    • Slow Cooker "Roasted" Beets

    Popular Now

    • Two plates of gingerbread pancakes topped with peppermint whipped cream, crushed peppermint candies, and maple syrup.
      Gingerbread Pancakes with Peppermint Whipped Cream
    • Overhead view of a tray of golden brown homemade garlic bread.
      Easy Homemade Garlic Bread
    • Collage of images with text that reads, "17 Most Repeated Recipes to Celebrate 17 Years of Big Flavors".
      17 Most Repeated Recipes to Celebrate 17 Years of Big Flavors
    • Collage of images with text that reads 5 of the BEST Restaurants in Ocean City, Maryland Part One.
      Explore Big Flavors in Ocean City, Maryland

    Footer

    ↑ back to top

    About

    • Cooking Classes
    • Events
    • About Ashley
    • Press + Recognition
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2023 BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.