King Prawns In Swahili Sauce

4
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"Mike Robinson's African recipe for king prawns in an aromatic coconut milk sauce and coriander rice Easy to make"

Original recipe yields 4 servings
OK

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.

Related

ForeverMama

If you like a dish that’s packed with flavor, this is the dish. If you like rice that is perfectly done, this is the dish. You can't go wrong with this one. As a previous reviewer, Jostlori, mentioned, the rice is wonderful prepared this way. However, I didn’t use basmati, but used jasmine, because that’s what I have on hand. I screwed up with the shrimp a little and added fresh ginger by accident. Had my mise-en-place set out for a couple of recipes and realized my error right when I placed the ginger into the skillet. Dang! However, it added another layer of flavor, but it overpowered the lemon grass a bit. I only had 5 limes, but used the equivalent of maybe 3-4 limes. Adding the full amount would have made it a bit tart, considering that the amount of juice from a single lime can vary. Turned into a wonderfull flavorful dish that tingled our taste buds. Serving this when we have guests who enjoy flavor. Thanks so much Marra for sharing. Made it “What’s on the Menu” and “Pick Me” tag games.

review by:
(17 Jun 2022)

JostLori

Wow - where to start? First, the rice was fantastic. I've never used this technique before and was a bit doubtful of the 5 minute simmer/15 minute resting. But the basmati rice was perfectly well done and flavorful. Will make this again all by itself! And the shrimp - OM Goodness - amazingly good and it smelled SO GOOD while it was cooking! We both loved the flavors in this, and it certainly was not spicy (used red jalapenos because I was out of Thai chiles). The sauce did get a little too thick, but I added coconut milk to the desired consistency. So, so good - it's going in my Best of 2022 file! Made for Food Friends & Fun - For Your Consideration game.

review by:
(24 May 2022)