TAGS:

South-American-coconut-prawPrepare these ahead so they soak up their special flavour – then flash in the pan to serve.

 

SERVES 6

PREP 10 MINS

COOK 5 MINS

 

2tbsp olive oil

100ml coconut milk

1tsp Encona Brazilian BBQ Sauce or chilli sauce

400g raw Madagascan tiger prawns, peeled, tails left on

2 garlic cloves, crushed

1 onion, finely chopped

1 red pepper, finely diced

Zest and juice of 1 lemon or lime

1tbsp coriander leaves, chopped

1 lime, cut into wedges to serve

 

1. Take a sealable container – pour in the olive oil, coconut milk and Encona Brazilian BBQ Sauce, stir to combine.

2. Add the prawns, season with salt and ground black pepper, garlic, onion, red pepper, lemon or lime juice and coriander leaves. Cover, chill and seal for a few hours so the flavours mingle.

3. To serve – heat a frying pan, tip in the prawns and marinade and fry for 5 mins until warmed through and prawns have turned pink. Serve with lime wedges.

 

Per serving: 121 cals, 7g fat (3g saturated), 2g carbs