This Coconut and Prawn Salad Recipe brings together grilled tiger prawns coated in desiccated coconut, a fragrant coriander rice, and a light cucumber salad in one complete bowl. The prawns are first rolled in beaten egg white, then in unsweetened desiccated coconut before going under a hot grill, which gives them a slightly crisp, golden exterior without deep frying. The rice is cooked separately and mixed with toasted coriander seeds and fresh coriander just before serving. If you enjoy dishes like Coconut Prawns with Cucumber Salad, this recipe covers similar ground but adds a substantial rice base to make it a full meal.
About the Recipe
The recipe works in three parallel tracks: the rice cooks while the skewers soak, the coriander seeds are toasted while the prawns are being coated, and the cucumber ribbons are prepared while the prawns go under the grill. Keeping these timings in mind prevents everything from piling up at the end. Brown basmati rice takes around 25 minutes and benefits from resting in a covered colander to stay fluffy rather than sticky. The cucumber is peeled into long ribbons with a vegetable peeler, drained briefly, and tossed with spring onions and sesame oil just before serving so it stays crisp.
Why You Will Love This Recipe
The coating on the prawns is the most distinctive part of this dish. Rolling them in egg white first helps the desiccated coconut stick evenly, and the grill gives the coconut a light colour and a slightly firm texture that holds up well against the soft rice and the cool cucumber. Because the coconut used here is unsweetened, the flavour stays savoury rather than dessert-like. The sesame oil in the cucumber salad is used in a small amount, just one teaspoon, but it gives the salad a noticeable depth that plain cucumber would not have. For more ideas with grilled seafood and fresh salad combinations, the Grilled Shrimp and Rice Noodle Salad is worth a look.
Cooking Tips
The most common beginner mistake is skipping the skewer soaking step. Dry wooden skewers will scorch under a hot grill before the prawns are cooked through. Soak them in cold water for the full 30 minutes. When coating the prawns, shake off excess egg white before rolling in coconut or the coating becomes too thick and falls away during grilling. Toast the coriander seeds on a dry pan over medium heat and watch them closely as they colour quickly and can turn bitter if left too long.
Top Tips
- Soak the wooden skewers for the full 30 minutes in cold water before threading the prawns to prevent scorching under the grill.
- Use unsweetened desiccated coconut only. Sweetened coconut will burn quickly under a high grill and will make the dish taste out of balance.
- Shake off excess egg white from each prawn before rolling it in coconut so the coating stays even and does not clump.
- Peel the cucumber into ribbons using a vegetable peeler and drain them in a colander before tossing with the spring onions and sesame oil so the salad does not become watery.
- Rest the cooked rice in a colander covered with a clean tea towel for a few minutes after draining. This absorbs steam and keeps the grains separate rather than clumped.
- Mix the toasted coriander seeds and fresh coriander into the rice just before serving so the coriander stays bright and fragrant.
Serving and Storing Suggestions
Serve the prawn skewers hot directly from the grill, placed over or alongside the coriander rice and cucumber salad. The dish is best eaten immediately while the coconut coating on the prawns still has some texture. If you need to store leftovers, keep the rice, cucumber salad, and cooked prawns in separate airtight containers in the refrigerator for up to one day. The cucumber salad softens overnight, so it is better to prepare a fresh batch if serving the next day. Do not refreeze previously frozen prawns.
Similar Recipes
- Coconut Prawns with Cucumber Salad
- Grilled Shrimp and Rice Noodle Salad
- Shrimp Salad with Creamy Dressing
- Seafood and Fennel Salad with Dill Dressing
- Prawn Cocktail Salad
Nutrient Benefits
Tiger prawns are a good source of protein and are relatively low in fat. Brown basmati rice provides more fibre than white rice and contributes to the overall substance of the meal. Cucumber adds water content and a small amount of vitamins. Desiccated coconut contributes some iron and dietary fibre. Fresh coriander provides a small amount of vitamins A and C. The use of sesame oil is minimal, keeping the overall fat content of the dressing moderate.
Coconut and Prawn Salad
Ingredients
- 200 gms Brown Basmati Rice
- 1/2 tsp Coriander Seeds
- 2 , lightly beaten Egg Whites
- 100 gms Unsweetened Desiccated Coconut
- 24 , peeled Raw Tiger Prawns
- 1/2 Cucumber
- 4 , thinly sliced, lengthways Spring Onions
- 1 tsp Sesame Oil
- 1 tblsp, finely chopped Fresh Coriander
Instructions
- Bring a large saucepan of water to the boil.
- Add the rice and cook for 25 minutes or until tender.
- Drain and keep in a colander covered with a clean tea towel to absorb the steam.
- Soak 8 wooden skewers in cold water for 30 minutes and then drain.
- Crush the coriander seeds in a mortar with a pestle.
- Heat a non-stick frying pan over a medium heat.
- Add the crushed coriander seeds and cook, turning, until they begin to colour.
- Transfer to a plate and set aside.
- Put the egg whites in a shallow bowl and the coconut into a separate bowl.
- Roll each prawn first in the egg whites, then in the coconut.
- Thread onto a skewer.
- Repeat so that each skewer is threaded with 3 coated prawns.
- Preheat the grill to high.
- Peel long strips from the cucumber to create ribbons, put into a colander to drain, then toss with the spring onions and oil in a bowl and set aside.
- Cook the prawns under the preheated grill for 3 to 4 minutes on each side, or until slightly browned.
- Mix the rice with the toasted coriander seeds and fresh coriander and divide this and the cucumber salad between bowls.
- Serve with the hot prawn skewers.
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Frequently Asked Questions
Can I use frozen prawns instead of raw tiger prawns?
Yes, but thaw them completely and pat them dry with kitchen paper before coating. Excess moisture on the surface of the prawn will prevent the egg white and coconut from adhering properly. Do not use pre-cooked frozen prawns as they will become rubbery under the grill.
Can I use white basmati rice instead of brown basmati rice?
You can, but the cooking time will be shorter. White basmati rice typically cooks in 10 to 12 minutes rather than 25 minutes. Keep an eye on it and drain it as soon as it is tender. The texture of the finished dish will be slightly lighter, and you will lose some of the nuttiness that brown basmati brings to the coriander rice.
What can I use instead of wooden skewers?
Metal skewers work well and do not require soaking. If using metal skewers, be careful when handling them as they become very hot under the grill. Flat metal skewers are preferable to round ones as they hold the prawns in place and prevent them from spinning when you turn the skewers.
The coconut kept falling off the prawns during grilling. What went wrong?
This usually happens for one of two reasons. Either too much egg white was left on the prawn before rolling in coconut, making the coating too wet and heavy, or the grill was not hot enough when the skewers went in. Preheat the grill fully to high before cooking. A hot grill sets the coating quickly so it stays in place. Also, avoid moving the skewers too soon. Let the prawns cook for the full 3 to 4 minutes on each side before turning.
Can this recipe be made ahead of time for a gathering?
The rice can be cooked and mixed with the toasted coriander seeds a couple of hours ahead and kept covered at room temperature. The cucumber ribbons are best prepared no more than 30 minutes before serving to prevent them from releasing too much water. The prawns should be coated and grilled just before serving as the coconut coating loses its texture if it sits for too long after cooking.
