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