Chilli and coconut prawns
This super speedy prawn recipe with a fiery kick makes a great nibble to enjoy with a glass of wine
Difficulty and servings
Serves 2 - 4 as nibbles
Preparation and cooking times
Ready in 15 mins
- Fry the garlic, lemongrass and chilli and cook in 1 tbsp oil, stirring, for a couple of minutes. Add the coconut and lime zest.
- Continue to cook over a gentle heat until the garlic colours and the coconut begins to turn golden brown. Taking care not to burn the garlic or coconut, continue cooking until they are golden brown, then remove from the pan. Add the prawns to the frying pan. When they turn pink, tip in the coconut mixture, stir well, tip into a bowl, garnish with lime wedges and serve with cocktail sticks.
PER SERVING
158 kcalories, protein 13.9g, carbohydrate 1.1g, fat 10.9 g, saturated fat 5.0g, fibre 1.2g, salt 0.39 g
Recipe from olive magazine, September 2011.
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http://www.bbcgoodfood.com/recipes/1632634/
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Ingredients
- vegetable oil
- 1 garlic clove , finely chopped
- ½ stick lemongrass , finely chopped
- 1 red bird's-eye chilli , deseeded and very finely chopped
- 1 heaped tbsp desiccated coconut
- 1 tsp grated lime zest
- 150g raw peeled king prawns
- lime wedges, to serve
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Difficulty and servings
Serves 2 - 4 as nibbles
Preparation and cooking times
Ready in 15 mins
Ingredients
- vegetable oil
- 1 garlic clove , finely chopped
- ½ stick lemongrass , finely chopped
- 1 red bird's-eye chilli , deseeded and very finely chopped
- 1 heaped tbsp desiccated coconut
- 1 tsp grated lime zest
- 150g raw peeled king prawns
- lime wedges, to serve
PER SERVING
158 kcalories, protein 13.9g, carbohydrate 1.1g, fat 10.9 g, saturated fat 5.0g, fibre 1.2g, salt 0.39 g
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25 October 2011
jackie commented on this recipe
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