Name: Bahia-style Moqueca prawn stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Brazilian
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

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Bahia-style Moqueca prawn stew

Bahia-style Moqueca prawn stew

Jennifer Joyce

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

plus chilling

A star rating of 4.8 out of 5.61 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal398
fat28g
saturates22g
carbs12g
sugars8g
fibre3g
protein23g
salt0.6g

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.

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A star rating of 4.8 out of 5.61 ratings

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