Fried Coconut Linguine with Prawns

5 from 7 votes
Prep Time 30 minutes
Cook Time 20 minutes
Rest Time 10 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 2 people


For the dough:

  • 20 g Bacon, mixed, smoked
  • 2 Eggs, size S
  • 1 tsp Lime juice
  • 3 g Mushroom bouillon, grainy
  • 150 g Coconut milk, creamy (24% fat)
  • 2 tbsp Rice Wine, (Arak Masak)
  • 1 pinch Nutmeg, freshly grated
  • 100 g Wheat flour, type 505
  • For the vegetables:
  • 4 small Onions, red
  • 2 medium sized Cloves of garlic, fresh
  • 30 g Carrot
  • 1 smaller Pak choi

For the coconut sauce:

  • 60 g Coconut water
  • 2 tbsp Oyster sauce
  • 1 tbsp Fish sauce, light


  • Sunflower oil

To garnish:

  • 2 leaves Leaf lettuce, lollo bionda
  • 5 Cherry tomatoes
  • Blossoms


  • Let the prawns thaw. Halve lengthways, remove the intestine on the back with tweezers. Cut the lean bacon into small cubes and fry with 2 tablespoons of sunflower oil until fragrant. Remove the bacon from the pan with a slotted spoon and fry the prawns until they are pink. Immediately remove from the pan, leave the oil in place.
  • Mix the ingredients for the dough and create a thin pancake batter. Let ripen for 15 minutes. In the meantime, finely chop the onions and garlic cloves. Process a washed and peeled carrot into cubes approx. 3 mm in size. Process the white parts of the pak choi in the same way. Roughly cut the green parts into small pieces. Mix coconut water, oyster sauce and fish sauce and prepare. Wash the garnish ingredients, shake the salad dry and line a serving dish with it.
  • Process the dough into pancakes in portions. Let this cool down a little, roll up and cut into approx. 3 mm wide slices and fan them out.
  • 2 tablespoons of sunflower oil in the pan and let it get hot. Add the onions, garlic cloves, carrots and the white pak choi pieces and stir-fry for 2 minutes. Add the bacon cubes and stir-fry for 1 minute. Add the pasta and cook for 3 minutes. Deglaze with the coconut sauce, stir-fry for 1 minute, fold in the prawns and immediately pour the mixture into the serving bowl. Garnish with the tomatoes and flowers, serve and enjoy as a main meal.


  • The cherry lemons (center of the picture, above and below) have a very aromatic, sour juice that you can drizzle over the pasta as desired.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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