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Coriander prawns with sweet corn and coconut mash

  • 0:05 Prep
  • 0:20 Cook
  • 4 Servings

Ingredients

  • 700g peeled green prawns, tails intact
  • 1 long fresh red chilli, finely chopped
  • 2 tbs fresh coriander leaves, chopped
  • 1 tbs lime juice
  • 2 1/2 tbs coconut oil, melted
  • 1 French shallot, finely chopped
  • 3 sweet corncobs, kernels removed
  • 2 tbs water
  • 100ml light coconut milk
  • 3 garlic cloves, crushed
  • Baby coriander leaves, to serve
  • Lime cheeks, to serve

Method

  • 1
    Combine the prawns, chilli, coriander, lime juice and 1 tbs of the oil in a bowl. Cover. Place in fridge.
  • 2
    Meanwhile, heat 1 tbs of the oil in a frying pan over medium-low heat. Cook shallot, stirring, for 2 minutes or until soft. Stir in corn for 2 minutes or until it starts to soften. Season. Reduce heat to low. Stir in water. Cook, covered, for 3 minutes. Stir in coconut milk. Cook, covered, for 2 minutes or until corn is tender. Cool for 5 minutes. Process in a food processor until a puree forms.
  • 3
    Heat remaining oil in a frying pan over medium-high heat. Cook prawns, turning, for 2 minutes or until prawns change colour. Add garlic to pan and cook, stirring, for 1-2 minutes or until aromatic and prawns are just cooked through. Season.
  • 4
    Divide puree among plates. Top with prawns and pan juices. Sprinkle with coriander. Serve with lime cheeks.

Source: taste.com.au

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