Prawns In Coconut Shells - cooking recipe

Ingredients

1 lb prawns or 1 lb shrimp
1 small pawpaw (green)
2 coconuts (mature)
kosher salt
banana leaf

Preparation

Boil the prawns or shrimp in 1 cup salted water for 5 minutes; remove shrimp, but reserve cooking liquid.
Cut off the heads from the shrimp and remove the shell; chop flesh.
Grate the coconut and reserve shells.
In a small saucepan, combine the grated coconut with the shrimp's cooking liquid; slowly bring to a boil, remove from heat and let cool to room temperature.
Strain liquid through cheesecloth, squeezing out as much liquid as possible (this is coconut cream!).
NOTE: Shredded coconut can be dried and/or toasted for another use.
Thoroughly wash the pawpaw to remove any sap; remove seeds and grate or finely chop the flesh.
Put the pawpaw into the coconut shells with the chopped prawn and coconut cream; season with salt.
Cover with banana leaves (they impart flavor), or aluminum foil, and bake in a slow oven for 1 hour.
Serve in the shells.