Prawns In Coconut Shells

Instructions

1. Boil the prawns or shrimp in 1 cup salted water for 5 minutes; remove shrimp, but reserve cooking liquid.
2. Cut off the heads from the shrimp and remove the shell; chop flesh.
3. Grate the coconut and reserve shells.
4. 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.
5. Strain liquid through cheesecloth, squeezing out as much liquid as possible (this is coconut cream!).
6. NOTE: Shredded coconut can be dried and/or toasted for another use.
7. Thoroughly wash the pawpaw to remove any sap; remove seeds and grate or finely chop the flesh.
8. Put the pawpaw into the coconut shells with the chopped prawn and coconut cream; season with salt.
9. Cover with banana leaves (they impart flavor), or aluminum foil, and bake in a slow oven for 1 hour.
10. Serve in the shells.