King Prawn & Coconut Stew


  • 1 large onion, peeled and finely chopped
  • 1 to 2 green finger chilies, seeded and finely chopped
  • 3 medium tomatoes peeled, de-seeded and roughly chopped
  • 1 garlic clove, chopped
  • 1 small bunch of fresh cilantro, roughly chopped
  • Juice of 2 limes
  • Sea salt
  • 2 pounds raw king prawn or shrimp, peeled and de-veined
  • 1 tablespoon light olive oil
  • 1/2 pint coconut cream
  • Cilantro sprigs
  • 2 tablespoons dende, peanut or walnut oil (optional)


  1. Place the onion, chilies, tomatoes, garlic, cilantro and lime juice in food processor with a generous pinch of sea salt. Puree then pour into a non-metallic bowl and add prawns. Leave to marinate for 10 minutes.
  2. Heat a wok or heavy-based deep casserole dish. Remove prawns from marinade and keep to one side.
  3. Add olive oil to the pan and then add marinade. Cook over high heat for 2 minutes before adding coconut cream. Bring to boil, then turn down to a simmer for 2 more minutes, when sauce should be well combined and slightly reduced.
  4. Throw in prawns and cook for 2 minutes, or until just cooked through. Check seasoning before removing from heat.
  5. To serve, pour dende oil over all and sprinkle with cilantro sprigs. Serve with bowls of steamed rice.

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