- 450g large, raw, peeled prawn
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 75ml lime juice
- 3 garlic cloves, finely chopped
- 3 tbsp coconut oil
- 4 spring onions, chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 onion, sliced into half moons
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 red pepper, thinly sliced
- 1 tsp chilli flakes
- 2 tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 3 plum tomatoes, deseeded and chopped
- 400ml coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 2 tbsp chopped coriander
- steamed rice, to serve
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
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.
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.
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.