Coconut Prawns with Cucumber Salad became a regular in my kitchen after I tried a similar dish at a coastal restaurant in Kerala, though theirs was deep fried and served with a heavy mayo dip. I wanted that coconut prawn combination but without the post-meal sluggishness, so I started grilling them on skewers instead. The first time I made it, I used plain white rice and it felt too plain.
Adding toasted coriander seeds to brown basmati changed everything. That warm, earthy note anchors the whole plate. Now I make this whenever I want something light but satisfying, usually on Friday evenings when I want a bit of fuss but not much mess.
About the Recipe
This recipe takes about 45 minutes from start to finish, most of that being the rice cooking and skewer soaking time. The ingredients are straightforward and easy to find, though you might need to visit a good fishmonger for raw tiger prawns. I make this when I want something that feels festive without turning the kitchen into a mess.
The grilling keeps things cleaner than frying, and the cucumber salad comes together in less than five minutes. It works well for a relaxed dinner or when you want to feed someone who does not eat heavy meals.
Why you will love this recipe
The coconut coating crisps up beautifully under the grill, and because you are not frying, you actually taste the prawns instead of just oil. The cucumber salad adds a cool, crunchy contrast that keeps each bite from feeling too rich. Brown basmati brings a slight chew and nuttiness that white rice would not, and the toasted coriander seeds add a fragrance that makes the whole bowl smell incredible.
The skewers make serving easy, and cleanup is minimal since you are just grilling and tossing a salad. It is the kind of meal that looks impressive but does not require any tricky techniques or hard to find equipment.
Coconut Prawns with Cucumber Salad
Cooking Tips
The coconut can burn quickly under a high grill, so watch the prawns closely after the three minute mark. If your grill runs very hot, move the skewers a bit further from the heat source. Beginners often skip soaking the wooden skewers, which makes them char and sometimes catch fire. A full 30 minutes in cold water prevents that.
If your egg whites are too thin, the coconut will not stick well. Lightly beaten means just breaking them up with a fork, not whipping them into a froth. The cucumber releases water if dressed too early, so toss it with the oil and spring onions only after the prawns go under the grill.
Top Tips
- Soak the skewers for the full 30 minutes or they will scorch under the grill.
- Pat the prawns dry with a paper towel before coating so the egg whites cling properly.
- Use unsweetened desiccated coconut, not the moist sweetened kind meant for cakes.
- If you cannot find tiger prawns, large regular prawns work fine, just adjust grilling time by a minute.
- Toast the coriander seeds on medium heat only, high heat makes them bitter.
- The cucumber strips look nicer if you use a vegetable peeler instead of a knife.
Serving and Storing Suggestions
This recipe serves four people generously. Prep time is around 15 minutes, with another 30 for cooking and assembly. Serve the prawns hot off the grill with the rice and cucumber salad on the side. The coconut coating softens if it sits too long, so eat it right away.
Leftover rice keeps well in the fridge for two days and reheats nicely with a splash of water. The cucumber salad does not store well because it gets watery. If you have leftover grilled prawns, eat them cold the next day in a wrap or tossed into a green salad.
Similar Recipes
- Tandoori Prawns with Mint Chutney
- Grilled Fish Tikka with Lemon Rice
- Thai Style Prawn Salad
- Sesame Crusted Salmon with Soba Noodles
- Spiced Grilled Chicken with Quinoa Salad
Nutrient Benefits
Tiger prawns are a lean protein source with very little fat, and they cook quickly which helps retain their nutrients. Brown basmati rice provides more fibre and minerals than white rice, and it has a lower glycemic index. Coconut adds healthy fats and a bit of iron, though desiccated coconut is calorie dense so the portions here are reasonable.
Cucumber is mostly water, which makes it hydrating and low in calories, and sesame oil brings a small dose of omega fatty acids. Fresh coriander adds vitamin K and a fresh flavour without any extra sodium.
Coconut Prawns with Cucumber Salad
Ingredients
- 200 gms Brown Basmati Rice
- 1/2 tsp Coriander Seeds
- 2 Egg Whites (lightly beaten)
- 100 gms Coconut (desiccated and unsweetened)
- 24 Tiger Prawns (raw and peeled)
- 1/2 Cucumber
- 4 Spring Onions (thinly sliced)
- 1 tsp Sesame Oil
- 1 tbsp Fresh Coriander (finely chopped)
Instructions
- Bring a large saucepan of water to boil.
- Add the rice and cook until tender.
- Drain and keep covered with a clean tea towel.
- Soak 8 wooden skewers in cold water for 30 minutes and drain.
- Crush the coriander seeds.
- Heat a non-stick frying pan over medium heat.
- Add the crushed coriander seeds and cook, turning, until they begin to colour.
- Tip onto a plate and set aside.
- Put the egg whites into a shallow bowl.
- Add the coconut into an another bowl.
- Roll each prawn first in the egg whites, then in the coconut.
- Thread onto a skewer.
- Repeat till each skewer has 3 coated prawns.
- Preheat the grill to high.
- Peel long strips from the cucumber.
- Toss with the spring onions and oil in a bowl and set aside.
- Cook the prawns under the grill for 3 to 4 minutes on each side or until slightly browned.
- Mix the rice with the toasted coriander seeds and fresh coriander.
- 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 fresh ones?
Yes, but thaw them completely and pat them very dry with paper towels before coating. Frozen prawns release more water, which makes the egg whites slide off and the coconut coating patchy.
My coconut coating fell off during grilling, what went wrong?
The prawns were likely too wet, or the egg whites were beaten too much. Pat the prawns dry, and only lightly beat the egg whites with a fork. Press the coconut firmly onto each prawn after dipping so it sticks better.
Can I bake these instead of grilling?
Yes, bake at 200 degrees Celsius for about 10 to 12 minutes, flipping halfway. The coconut will not brown as evenly as under a grill, but it still works. Keep a close eye to avoid burning.
How do I know when the prawns are fully cooked?
They turn opaque and firm, and the flesh changes from grey to pink white. Undercooked prawns look translucent and feel soft. If you are unsure, cut one open to check.
Can I prepare the skewers ahead of time?
You can coat the prawns and thread them onto skewers up to two hours before grilling. Keep them covered in the fridge. Any longer and the coconut starts to absorb moisture and gets soggy.
