Malaysian Coconut Prawns

This recipe came from one of my new cookbooks called The Steamy Kitchen written by Jaden Hair.  Jaden also has a website of  the same name and I was looking for the recipe on her site because it’s so much easier just copying and pasting a recipe than typing it from scratch.  My family really loved this.

Directions
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; Turn off heat, add the toasted coconut and immediately serve.  Serve it with Apricot Sweet Chilli Sauce (recipe follows).