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Coconut-poached prawns with fiery salsa
Coconut-poached prawns with fiery salsa
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Poached prawns in coconut citrus sauce with aromatic flavors.
Ingredients:
  • 2 x 270ml cans coconut milk
  • 250ml (1 cup) water
  • 125ml (1/2 cup) lime juice
  • 80ml (1/3 cup) orange juice
  • 4 coriander stems
  • 1 spring onion (shallot), thickly sliced
  • 15.00 gm caster sugar
  • 1 dried bay leaf
  • 1 garlic clove, peeled, bruised
  • 2.40 gm sea salt
  • 1/4 tsp cayenne pepper
  • 27.30 gm olive oil
  • 2 fresh jalapeno chillies
  • 3 vine-ripened tomatoes, finely chopped
  • 82.50 ml fresh coriander leaves, chopped
  • 1/2 small red onion, finely chopped
  • 21.00 gm lime juice, extra
  • 1.25 gm caster sugar, extra
  • 1kg large green prawns, peeled, deveined
  • Avocado, thinly sliced, to serve
  • Steamed rice, to serve
  • Tortillas, warmed, to serve
Instructions:
  • Combine coconut milk, water, lime juice, orange juice, coriander stems, spring onion, sugar, bay leaf, garlic, paprika, sea salt, and cayenne pepper in a saucepan over medium heat. Bring to a boil, stir occasionally. Reduce heat to low, simmer for 50 minutes to 1 hour until the liquid thickens. Strain into a bowl and return to clean saucepan.
  • Preheat a barbecue grill or chargrill on medium-high. Drizzle the chillies with 2 teaspoons of oil and grill for 10 minutes until charred and tender, turning occasionally. Finely chop the grilled chillies and combine with tomato, coriander leaf, onion, extra lime juice, extra sugar, and remaining oil in a bowl. Season to taste.
  • Simmer the flavorful liquid over medium heat, then add prawns. Cook for 4-5 minutes until the prawns curl and are perfectly cooked. Serve with avocado, rice, tortillas, and salsa.

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