Prawns with Chilli Coconut Sauce
2 tbs coconut oil
1 clove garlic, minced
1 tsp finely grated fresh ginger
2 lemongrass stalks (white part only), finely chopped
4 long red chillies, deseeded & finely chopped
1 tbs brown sugar
1 cup coconut milk
1 tbs lime juice, plus extra wedges to serve
16 large unpeeled green prawns, heads removed, split down the middle & deveined
fresh coriander & sliced red chillies, to serve
Heat oil in a wok or large frypan over medium heat. Add garlic, ginger, lemongrass and chilli and cook for 1 minute until fragrant. Add sugar and coconut milk and simmer for 2 minutes until thickened. Keep warm.
Heat a teppanyaki or large frypan over medium-high heat. In batches, cook prawns, shell-side down, for 4-5 minutes, until cooked through. Add prawns and lime juice to coconut sauce and toss to combine.
Pile up prawns and sauce onto serving platter. Sprinkle with coriander, sliced chillies and extra lime.
Gluten Free.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
