Stir Fried Prawns With Honey Chilli Coconut And Curry Leaves

• 3 tablespoons coconut oil
• 5 cloves garlic
• 2 dried Kashmiri chili, soaked in hot water for 20 minutes, deseeded and quartered
• 20 large king prawns, de veined
• 80 grams shredded or grated fresh coconut or dried
• handful curry leaves
• 1 tablespoon coconut sugar
• 1 tablespoon honey
• Pinch salt

1. Heat a large frying pan and add 1tbsp of the coconut oil, add the garlic and fry stirring for 1 minute until it just begins to colour and take out straight away. Transfer to a plate or tray with kitchen roll to crisp up and drain off some excess oil.
2. Add another tbsp of oil to the pan and add the coconut, curry leaves, Kashmiri chillies and palm sugar. Fry this for a few minutes while it begins to brown add the honey, stirring for even browning and to stop sticking. Once the coconut is a deep golden brown and evenly coated remove from the pan into a dish.
3. Add more oil if needed, add the prawns to the hot pan, once they are very almost cooked add the garlic and half the coconut. Heat through, and mix well.
4. Transfer onto a serving dish and sprinkle the rest of the coconut on top. Serve with steamed rice, a vegetable side and sambal if you like!

coconut oil, garlic, chili, king prawns, coconut, handful curry, coconut sugar, honey, salt

Taken from food52.com/recipes/40964-stir-fried-prawns-with-honey-chilli-coconut-and-curry-leaves (may not work)