Read my Holiday/Winter 2015 issue!
With the help of a hammer, break coconuts in half. (You can also ask for them to be cut when you buy them.) Peel prawns and clean them. Leave the little tail for presentation. Boil water and add salt. Cook the prawns in boiling water for 3–4 minutes. Chill in cold water. Place the tamarind paste and coconut milk in a pan and bring to a boil. Mix in the prawns and glaze them. Serve in a fresh coconut bowl.