King Prawns In Swahili Sauce Food

KING PRAWNS IN SWAHILI SAUCE

King Prawns in Swahili Sauce image

Mike Robinson's African recipe for king prawns in an aromatic coconut milk sauce and coriander rice Easy to make

Provided by MarraMamba

Categories African

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

400 g basmati rice, washed
6 limes, juice of
3 tablespoons coriander, finely chopped, stalks and leaves separated
600 ml coconut milk
salt & freshly ground black pepper
8 large king prawns, peeled and de-veined
1 tablespoon vegetable oil
1 stalk lemongrass
2 1/2 cm fresh gingerroot, chopped
2 large garlic cloves, crushed
2 shallots, finely chopped
2 red chilies, chopped
1 teaspoon garam masala
1 teaspoon ground turmeric
2 plum tomatoes, seeded and finely chopped

Steps:

Place the washed basmati in a heavy-based medium saucepan. Add the juice of 3 limes, the chopped coriander stalks, 400ml coconut milk and salt to taste. Add just enough water to make the liquid in the pan come level with the rice.
Bring the rice to the boil and simmer for 5 minutes. Cover tightly, remove from direct heat and set aside for 15 minutes by which time the liquid will be absorbed and the rice cooked through.
Toss the prawns with the remaining lime juice and set aside to marinate briefly.
Heat the oil in a heavy-based saucepan. Add the lemon grass, ginger, garlic, shallot, chillies, garam masala and turmeric and fry, stirring often, until the shallot has softened.
Add the remaining coconut milk and the plum tomatoes. Season with salt and freshly ground pepper. Simmer for 5 minutes.
Increase the heat and add the king prawns. Cook for a further 2 minutes, turning the prawns to ensure even cooking.
Serve the prawns with the coriander rice, garnished with the coriander leaves.

Nutrition Facts : Calories 752.8, Fat 39.2, SaturatedFat 29.9, Cholesterol 17.6, Sodium 113, Carbohydrate 93, Fiber 4.7, Sugar 4, Protein 14.3

GARLIC PRAWNS

Garlic Prawns image

This is a great easy prawn marinade, they are great on the BBQ, we put them out as appetizers but they can also be a main course. I've also sauteed them with the marinade and used the sauce with pasta or just lapped it up with French bread! ENJOY.

Provided by kathie

Categories Seafood Shellfish Shrimp

Time 1h18m

Yield 6

Number Of Ingredients 8

Ingredients

½ cup olive oil
1 tablespoon Dijon mustard
3 cloves garlic, minced
1 lemon, juiced
1 orange, juiced
1 teaspoon dried basil, or to taste
2 tablespoons white wine
30 tiger prawns, peeled and deveined

Steps:

In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
Heat an outdoor grill to high heat.
Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.

Nutrition Facts : Calories 230.7 calories, Carbohydrate 6.4 g, Cholesterol 89.1 mg, Fat 18.6 g, Fiber 1.6 g, Protein 10.2 g, SaturatedFat 2.6 g, Sodium 166.3 mg, Sugar 2.7 g

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Step 1. Place the washed basmati in a heavy-based medium saucepan. Add the juice of 3 limes, the chopped coriander stalks, 400ml coconut milk and salt to taste. Add just …
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Place the washed basmati in a heavy-based medium saucepan. Add the juice of 3 limes, the chopped coriander stalks, 400ml coconut milk and salt to taste. Add just enough water to make the liquid in the pan come level with the rice.
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