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Bahia-style Moqueca prawn stew

Bahia-style Moqueca prawn stew

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A star rating of 4.8 out of 5.53 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling
  • Easy
  • Serves 4

A Brazilian-inspired seafood casserole with creamy coconut sauce, coriander garnish and plenty of sunshine spice

Nutrition: per serving
NutrientUnit
kcal398
fat28g
saturates22g
carbs12g
sugars8g
fibre3g
protein23g
salt0.6g
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Ingredients

  • 450g large, raw, peeled prawn
  • 75ml lime juice
  • 3 garlic cloves , finely chopped
  • 3 tbsp coconut oil
  • 4 spring onions , chopped
  • 1 onion , sliced into half moons
  • 1 red pepper , thinly sliced
  • 1 tsp chilli flakes
  • 2 tsp paprika
  • 3 plum tomatoes , deseeded and chopped
  • 400ml coconut milk
  • 2 tbsp chopped coriander
  • steamed rice , to serve

Method

  • STEP 1

    Place the prawns in a bowl with 2 tbsp of the lime juice, 1 tsp of salt and 1 tbsp of the chopped garlic. Chill for 1 hr.

  • STEP 2

    Heat the coconut oil in a large saucepan. Add the spring onion and onion and fry for 5 mins, then add the red pepper, chilli flakes, paprika and remaining garlic.

  • STEP 3

    Pour in the tomatoes, coconut milk and a little salt. Bring to a simmer and let reduce for 10 mins. Add the prawns, all the marinade and remaining lime juice. Gently simmer until the prawns turn white, about 3 mins. Serve with the fresh coriander and rice.

Goes well with

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Overall rating

A star rating of 4.8 out of 5.53 ratings
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