Prawns of my cherished memories

Name: Prawns of my cherished memories (Sassy Coconut Prawns)
Cuisine: Saudi Arabian
Ingredients: 5 large giant tiger prawns (shrimps); 5 large giant tiger prawns (shrimps); 1½ tsp sesame oil; A fat pinch of salt; A fat pinch of ground black pepper; ¼ tsp chilli powder; ¼ tsp garlic granules; ¼ tsp onion powder; ¼ tsp ground ginger; Vegetable oil, for deep frying; 60 g (2 oz/scant ½ cup) plain (all-purpose) flour; 2 tbsp sparkling water, chilled; 1 egg, lightly beaten; Shredded coconut, for coating; 2 tbsp Humr sauce or ketchup; 2 tbsp Humr sauce or ketchup; 1 tsp orange marmalade; 1 tbsp mayonnaise; 1 tsp lemon juice; 1 tsp gochujang; ½ tsp palm sugar or soft brown sugar; ½ tsp palm sugar or soft brown sugar; 1 clove of garlic, minced; Micro coriander (cilantro) leaves; A mild red chilli, sliced; A few wedges of lemon

Sassy Coconut Prawns

Preparation info

Serves
1

Difficulty
Easy

Appears in

The Red Sea Cookbook

By Madeeha Qureshi

Published 2026

About

This is perhaps one of the shining stars of this book. It is a glamorous little plate with big bang flavours. And the best part is that it can be air fried as well.

Ingredients

5 large giant tiger prawns (shrimps)
1½ tsp sesame oil
A fat pinch

Asia
Saudi Arabia
Jeddah
Al Kandrah
Fish course
Pescatarian
Vegan

Method

Prepare the prawns (shrimps) first. Remove and discard the heads and shells, leaving the tails attached. Devein the prawns by lying each one flat on a cutting board and gently running a paring knife down the back to cut it open slightly, making the vein visible. Pull it out.

Turn the prawns over and make 4-5 cuts on the underside of each one – this will help the prawns stay flat and not