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Tuesday 17 June 2014

Sluttishly Savoury: Coconut Shrimp Skewers

In Brazil they have a fish stew called 'Moqueca de Cameroes' which is a spicy coconut soup with prawns and rice (and sometimes peanuts). It sounds really good but eating soup in front of the football has its drawbacks. If anyone scores you'd have to carefully place your bowl down before reacting. Now I don't want to come across all 'health and safety officer' but it would be a risky business. Luckily, Brazilians also do things on skewers quite a lot, they call them 'espetinhos' which translates to 'little skewers' in portuguese. So I've switched up the ingredients and formatted them into something much more football friendly.

Coconut Shrimp Skewers with Peanut Sauce (makes four skewers)
Preparation Time: 20 mins
Cooking Time: 5 mins

You will need: 
  • 2 handful of breadcrumbs (panko if you can get them)
  • 2 handfuls of desiccated coconut
  • one packet of jumbo prawns (cooked)
  • a handful of plain flour
  • 1 egg, beaten
  • oil for frying
  • skewers (optional)
For the spicy peanut sauce:
  • 1 tbsp peanut butter
  • 100ml coconut cream
  • 1 tsp brown sugar
  • 1 tsp chilli flakes 
  • 1 tsp soy sauce
  • coriander (optional)
Make it!
  1. Mix together the breadcrumbs and coconut.
  2. Coat the prawns in flour, then egg, then the coconut crumb mix. 
  3. Shallow fry them in an inch of oil, then transfer to kitchen towel before carefully threading onto skewers.
  4. For the sauce, gently heat the ingredients in a small pan until they come together. 


  1. Damn they look incredible. And they'd taste brilliant in some sort of fish taco arrangement.

  2. :) you're so onto something there x

  3. I'd skewer them after coating and before frying, then I'd fry them in an inch or so of oil in a small baking tin. That way, you don't have to thread hot prawns onto skewers and you can fry all four at the same time. Well, that's what I'd do.


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