Spicy coconut prawns are a delicious and aromatic dish that combines the richness of coconut milk with the bold flavors of various spices. This recipe yields a delightful blend of heat and sweetness, making it a perfect choice for seafood lovers who enjoy a touch of spice. The prawns are cooked in a flavorful paste made from fresh red chillies, shallots, lemon grass, garlic, turmeric, and coriander. The addition of coconut milk adds a creamy texture and enhances the overall taste. With its vibrant colors and mouthwatering aroma, this dish is sure to impress your family and friends. Serve the spicy coconut prawns immediately for the best flavor and enjoy the combination of fragrant spices and succulent prawns.
INGREDIENTS:
- 3 fresh red chillies, seeded and chopped
- 2 shallots, chopped
- 1 lemon grass stalk, chopped
- 3 garlic cloves, chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 tablespoon groundnut oil
- 2 kaffir lime leaves
- 1 teaspoon soft brown sugar
- 2 tomatoes, peeled and chopped
- 250ml/9fl oz coconut milk
- 700g/11⁄2lb large raw prawns, peeled and deveined
- Squeeze of lemon juice
- Salt
PREPARATIONS:
- Using a mortar and pestle, pound together the chillies, shallots, lemongrass, garlic, turmeric, and coriander until the mixture forms a paste.
- Heat a wok until hot, add the oil, and swirl it around.
- Add the spice paste and stir-fry for 2 minutes.
- Pour in 250ml/9fl oz water and add the lime leaves, sugar, and tomatoes.
- Simmer for 8–10 minutes until most of the liquid has evaporated.
- Add the coconut milk and prawns, and cook gently, stirring, for 4 minutes until the prawns are pink.
- Season with lemon juice and salt to taste.
- Serve immediately.
YIELD:
- Serves 3-4
SPECIAL INSTRUCTIONS:
- Serve immediately for the best flavor.
- Adjust the amount of red chillies according to your preferred level of spiciness.
- Make sure to devein the prawns properly before cooking to enhance their taste and texture.
- Use fresh ingredients for the best results.
TIPS:
- If you don’t have a mortar and pestle, you can use a food processor to make the spice paste.
- For a milder version, remove the seeds from the red chillies before chopping.
- Garnish with fresh coriander leaves for added freshness and visual appeal.
- Accompany the dish with steamed rice or crusty bread to soak up the delicious sauce.
In conclusion, spicy coconut prawns are a delightful seafood dish that offers a perfect balance of flavors and textures. The combination of fresh red chillies, shallots, lemon grass, garlic, turmeric, and coriander creates a fragrant and flavorful paste that forms the basis of this recipe. The addition of coconut milk adds a creamy richness to the dish, while the lime leaves, sugar, and tomatoes contribute a hint of sweetness. The prawns, cooked in this aromatic sauce, become tender and succulent, absorbing the delicious flavors of the spices.
To make this dish, start by preparing the spice paste using a mortar and pestle or a food processor. The paste should be cooked in hot oil for a couple of minutes to release its flavors. Next, add water, lime leaves, sugar, and tomatoes, and allow the mixture to simmer until the liquid reduces. Finally, add the coconut milk and prawns, cooking them gently until the prawns turn pink and are cooked through.
For the best flavor, it is essential to serve the spicy coconut prawns immediately. Adjust the level of spiciness according to your preference by adding or reducing the amount of red chillies. Deveining the prawns properly ensures a clean taste and pleasant texture. Don’t hesitate to garnish the dish with fresh coriander leaves, adding a burst of freshness and visual appeal.
Spicy coconut prawns are perfect to enjoy with steamed rice or crusty bread, allowing you to savor every bit of the delicious sauce. Whether you’re hosting a dinner party or looking to impress your family, this dish is a crowd-pleaser that will transport your taste buds to new heights. So, gather the ingredients and embark on a culinary adventure with this aromatic and flavorsome recipe.
