Why recepie famous for?
A Brazilian-inspired seafood casserole with creamy coconut sauce, coriander garnish and plenty of sunshine spice
Ingredients
450g large, raw, peeled prawn75ml 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
Instructions
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.
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