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Coriander prawns with sweet corn and coconut mash
Coriander prawns with sweet corn and coconut mash
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Sweet corn mash enriched with creamy coconut milk.
Ingredients:
  • 700g peeled green prawns, tails intact
  • 1 long fresh red chilli, finely chopped
  • 40.00 ml fresh coriander leaves, chopped
  • 21.00 gm lime juice
  • 42.00 gm coconut oil, melted
  • 1 French shallot, finely chopped
  • 3 sweet corncobs, kernels removed
  • 40.00 gm water
  • 100ml light coconut milk
  • 3 garlic cloves, crushed
  • Baby coriander leaves, to serve
  • Lime cheeks, to serve
Instructions:
  • In a bowl, mix together the prawns, chili, coriander, lime juice, and 1 tablespoon of oil. Cover and refrigerate.
  • Heat 1 tablespoon of oil in a frying pan over medium-low heat. Sauté shallot for 2 minutes until soft. Add corn and cook for 2 minutes until slightly softened. Season, then add water. Cover and simmer for 3 minutes. Stir in coconut milk and cook covered for 2 minutes until corn is tender. Let cool for 5 minutes, then blend into a smooth puree using a food processor.
  • In a hot frying pan, add the rest of the oil and cook the prawns for 2 minutes until they change color. Then, stir in garlic and cook for 1-2 minutes until fragrant and prawns are cooked through. Season to taste.
  • Divide the puree onto plates, top with prawns and pan juices, sprinkle with coriander, and serve with lime cheeks.

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