ingredients
serves 4
24 — 30 large raw prawns
spice seasoning, for dusting
juice of 1 lemon
30 ml (2 tbsp) butter or margarine
1 onion, chopped
2 garlic cloves, crushed
30 ml (2 tbsp) tomato puree
2.5 ml (1/2 tsp) dried thyme
2.5 ml (1/2 tsp) ground cinnamon
15 ml (1 tbsp) chopped fresh coriander
1/2 hot chilli pepper, chopped
175 g (6 oz) frozen or canned sweetcorn
300 ml (1/2 pint) 1 1/4 cups coconut milk
chopped fresh coriander, to garnish
method
1. Sprinkle the prawns with spice seasoning and lemon juice and marinate in a cool place for an hour.
2. Melt the butter or margarine in a saucepan, fry the onion and garlic for 5 minutes, until slightly softened.
3. Add the prawns and cook for a few minutes, stirring occasionally until cooked through and pink.
4. Transfer the prawns, onion and garlic to a bowl, leaving behind some of the buttery liquid. Add the tomato puree to the pan and cook over a low heat, stirring thoroughly. Add the thyme, cinnamon, coriander and hot pepper and stir well.
5. Blend the sweetcorn (reserving 15 ml (1 tbsp)) in a blender or food processor with the coconut milk. Add to the pan and simmer until reduced. Add the prawns and reserved corn, and simmer for 5 minutes. Serve hot, garnished with coriander.
Cook's Tip
If you use raw king prawns, make a stock from the shells and use in place of some of the coconut milk.
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