King Prawns In Swahili Sauce
Servings
Prep Time
Cook Time
Ready In
Recipe: #17767
March 06, 2015
Categories: Fresh Tomatoes, Dinner, Lunch, Main Dish, Soups/Stews, Shellfish, Shrimp, African, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy more
"Mike Robinson's African recipe for king prawns in an aromatic coconut milk sauce and coriander rice Easy to make"
Ingredients
Nutritional
- Serving Size: 1 (615.3 g)
- Calories 653.1
- Total Fat - 8 g
- Saturated Fat - 2.1 g
- Cholesterol - 77 mg
- Sodium - 1229.1 mg
- Total Carbohydrate - 133.6 g
- Dietary Fiber - 9.7 g
- Sugars - 7.8 g
- Protein - 18.1 g
- Calcium - 265.8 mg
- Iron - 3.7 mg
- Vitamin C - 80 mg
- Thiamin - 0.2 mg
Step 1
Place the washed basmati in a heavy-based medium saucepan. Add the juice of 3 limes, the chopped coriander stalks, 400ml coconut milk and salt to taste. Add just enough water to make the liquid in the pan come level with the rice.
Step 2
Bring the rice to the boil and simmer for 5 minutes. Cover tightly, remove from direct heat and set aside for 15 minutes by which time the liquid will be absorbed and the rice cooked through.
Step 3
Toss the prawns with the remaining lime juice and set aside to marinate briefly.
Step 4
Heat the oil in a heavy-based saucepan. Add the lemon grass, ginger, garlic, shallot, chillies, garam masala and turmeric and fry, stirring often, until the shallot has softened.
Step 5
Add the remaining coconut milk and the plum tomatoes. Season with salt and freshly ground pepper. Simmer for 5 minutes.
Step 6
Increase the heat and add the king prawns. Cook for a further 2 minutes, turning the prawns to ensure even cooking.
Step 7
Serve the prawns with the coriander rice, garnished with the coriander leaves.
Tips & Variations
No special items needed.
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