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Prawns with Carrot-Ginger Coconut Sauce

Course Soup
Cuisine American
Keyword coconut, ginger, prawns,
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 people
Calories 318 kcal


For Coconut Sauce

  • 14 ounces coconut milk 1 14-ounces can of coconut milk
  • 2 carrots 2 small carrots
  • 1 ginger 1-inch piece of fresh ginger
  • 1 garlic clove 1 garlic clove, peeled and hard end removed
  • 1 serrano pepper 1 serrano pepper, seeds removed
  • 3 tablespoons soy sauce 3 tablespoons soy sauce
  • 1 cup fresh parsley 1 cup fresh parsley
  • 2 lime 2 limes, juiced
  • 1 stalk lemon grass 1 stalk lemongrass

For the Prawns and Vegetables

  • 2 tablespoons olive oil 2 tablespoons olive oil
  • 12 prawns 12 prawns tail on
  • vegetables Any mix of vegetables: bell peppers, string beans, asparagus, onions, snap peas...
US - Metric


  1. In a blender or food processor, add all the ingredients for the coconut sauce, including lemongrass. Blend well. Taste for seasoning and add more soy or a pinch of salt.

  2. In a skillet over high heat, add the olive oil over and sauté the prawns and the vegetables. Toss until done. Season with salt and pepper.

  3. Gently heat the sauce, do not boil it as it will separate. When hot pour over the prawns and vegetables.

Nutrition Facts
Prawns with Carrot-Ginger Coconut Sauce
Amount Per Serving
Calories 318 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 19g119%
Cholesterol 45mg15%
Sodium 937mg41%
Potassium 503mg14%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 2g2%
Protein 8g16%
Vitamin A 6390IU128%
Vitamin C 34.2mg41%
Calcium 88mg9%
Iron 5.5mg31%
* Percent Daily Values are based on a 2000 calorie diet.