March 27, 2020

Amazing chilli coconut prawn recipe – via Fiji!

This chilli coconut prawn recipe is so easy you’ll probably add it your weekly repertoire!

If you need inspiration for dinner this week, pick up these easy ingredients on your next supermarket visit and throw this delicious prawn recipe together in a jiffy.

I learned how to make these coconut chilli prawns at a cooking class in Fiji and it is so simple to make at home.

Outrigger Fiji cooking prawns

I’m not much of a “fly and flop” sort of person on holiday. I get bored easily and I think that’s why I love blogging so much – it makes me get out and do and try things on the pretext of needing to write new material, otherwise I’d probably lie in bed and poodle about on Facebook never seeing anything.

And so it was that I found myself booked in for a cooking lesson at the Outrigger Fiji Beach Resort on Fiji’s Coral Coast with executive chef Shailesh Naidu and his very able assistant Priya Darshani. Both are local kids turned pro chefs and Shailesh is an inspiration, as president of the Fiji Chef’s Association he has started a mentoring programme to encourage local kids into cooking.

What he began as a masterchef style of training in one high school has turned into 10+ schools all now competing for prizes that are better than the ones handed out at exec competitions!

Outrigger Fiji cooking class
Chefs Shailesh and Preya

I put on my hairnet and donned my Outrigger brown apron, then we were divided into two teams. Mine team had the enviable dish of chilli, lime and coconut prawns. Here’s the recipe. It’s so easy, you must try at home!

Fijian chilli, lime & coconut prawns recipe


  • Tiger prawns x 8 (tails on or off) I have used a bag of frozen shelled prawns.
  • Kaffir lime leaves (optional)
  • 150ml coconut milk
  • 15gm chilli jam (quarter cup maybe? Add this to taste. Sweet chilli sauce can also work, but it will make the dish very sweet. I now combine a little hot chilli with sweet chilli to suit my taste)
  • 10gm chopped onions (1 whole onion is about right)
  • 5gm garlic paste (it looked like about a tbs to me)
  • salt & pepper to taste
Outrigger Fiji cooking class
Sauteing the first lot


  • In a pan saute onion, garlic and prawns
  • Add chilli jam followed by the coconut milk, tear the lime leaves and throw in
  • Simmer until prawns are cooked and the sauce thickens.
  • Adjust seasoning to taste (more coconut milk if chilli is too strong. We also added lime juice to take some heat off the chilli)

Serve with rice (I love the crunch of brown rice). I also wilt spinach leaves over them in the pan to add some veggies!

Chef Priya in Fiji with prawns dish
Priya holds the finished dish

If you liked this recipe, you might also like one on two ways for making kokoda (Fijian raw fish salad). One is simple and the other involves toasting the fresh coconut before making the milk. Yes super fiddly, but oh my, the taste!

Kokoda in coconut shell
Kokoda served in a coconut shell

Read my review on Outrigger Resort Fiji, on the Coral Coast about an hour and a half from Nadi/Denarau, and why I can’t wait to get back there again.

Sundowner at Outrigger Fiji
The Sundowner restaurant overlooking the lagoon at Outrigger Resort Fiji

Cooking classes are held on Thursdays and cost FJ$55 per person.


Jump here to Outrigger Fiji Beach Resort for their latest deals!

About Megan Singleton

Hi, I'm Megan Singleton and I'm the word slinger of this travel blog as well as on radio in NZ every Sunday. Former Travel Editor at Yahoo NZ and current freelance writer for a few newspapers and mags from time to time, I set off on this travel writing journey 20 years ago and I've pretty much always got a suitcase half packed (or half un-packed!) I'd love you to join me on Facebook or Twitter and sign up for my newsletters if you want loads of travel tips, advice and deals!

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