Malabar prawns served with coconut and coriander

Malabar Prawns

Sirtfood Delicious Malabar Prawns

We talked about the Sirtfood diet this week on our blog, and we wanted to introduce you to a flavour-packed, easy and diet approved dish: Malabar prawns. The prawns, coriander, ginger, chillies and lemon juice are part of Sirtfoods major 20 foods, which means they're perfect for the sirtuins in your body. Even if you're not following the Sirtfood diet, you'll want to try these delicious prawns, eaten on their own or with some plain rice, in a curry or taco-style in a tortilla. 


  • 400g raw king prawns 
  • 1 onion, finely diced 
  • 1 tbsp of oil, vegetable or avocado oil
  • 2 tsp turmeric 
  • 20g ginger, peeled and grated. Optionally, more ginger cut into sticks to serve
  • 3-4 tsp chilli powder 
  • 2-4 green chillies, halved and deseeded (optional)
  • 4 tsp lemon juice, plus a squeeze 
  • 1 tsp cracked black pepper 
  • 40g grated or shredded coconut, fresh is best
  • ½ small bunch coriander, leaves only


1. Peel, de-vein and rinse King prawns, then pat dry. Toss with the turmeric, ginger, chili powder and lemon juice and set aside.

2.  Heat oil in a large pan and add chilis, onion, optional ginger matchsticks and curry leaves until the onion turns translucent, then add black pepper. 

3. Put prawns in pan along with leftover marinade stir-fry for about two minutes. Add a squeeze of lemon juice and other seasoning if required, serve garnished with coconut and coriander leaves.

note: If you'd rather have the chilis in the pan but can't handle too much spice, consider putting paprika (not smoked) in the initial prawn mixture to keep the colour but reduce the spice.