Plump, juicy prawns laced in limes, fiery red chilli and ginger. A taste to awaken anyone's senses
As mad as it sounds, going to the local fish market or the local supermercado always excites me. The array of fresh seafood always amazes me. For me its a form of relaxation and recipes bursting uncontrollably in my head. I love being spoilt by the amount of fresh seafood available. It’s a wonder why many locals tend to stay in Spain, they have everything they need. I have to confess, I have a huge weakness for prawns, if I could, I would eat them everyday, be it barbequed, in a curry or a salad. I know the possibilities are endless.

Cooking in Spain has certainly been an inspiration, it has given me the opportunity to make the most of each day. I have never seen so much variety of crustaceans they smell fresh and taste sweet. It captivates me and I am always eager to prepare them in a different way. Okay so this recipe is based on a film that I watched, and yes it was a film based on cooking, no surprise there! It was based on ways ingredients you would never imagine going together, such as banana and prawns, who would have guessed it. I took ideas from Brazil, Africa and Thailand to make this dish and it worked, fiery red chillies cooked in an exotic fragrant broth a dish perfect for gods!

Prawns is the main ingredient of this striking dish, it doesn’t need to be over cooked. Prawns are very delicate and have so much flavour within them, so why not let it absorb the flavours of the fragrant stew through steaming. The dish has the perfect amount of sweetness and heat, which is perfect with a simple rice dish or crusty stone baked bread to soak up the aromatic sauce.

As always my offer still stands, if you are ever in AndalucĂ­a, come visit me and we can explore the world if aromatic cooking.

Servings:
4 people

Prep time:
15-20 minutes

Cooking time:
20-25 minutes

Difficulty:
Medium

Ingredients:
400 grams plump king prawns, peeled and de-veined
300 grams prawns, peeled and de-veined
1/4 cup freshly squeezed lime juice
8 cloves garlic, minced
1/2 inch wide piece of ginger, minced
3 red chillies, minced
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 medium onion, finely diced
1/2 medium onion, thinly sliced
1 red pepper, stemmed, seeded and finely diced
1/2 green pepper, stemmed, seeded and thinly sliced
1 plum tomato, cored and finely diced
1 plum tomato, cored and thinly sliced
1 cup fish or vegetable stock
1 cup coconut milk
1 tbsp sesame oil
a generous handful of coriander, roughly chopped
5 Thai basil leaves

Method:

I know de-veining prawns is time consuming and a little messy but I assure you the rewards will be greater! Place all your prawns into a bowl, topped with half the amount of garlic, ginger and chilli. Pour in the the sweet juice of the lime and mix well to ensure all the ingredients infuse together. Set this aside whilst you continue cooking. Heat the sesame oil and olive oil in a medium sized cooking pot over a medium-high heat. Once hot add the remaining garlic, chilli and ginger along with the diced onion and diced red pepper; cook until soft for about 5 to 7 minutes. Once the peppers and onions are softened you will need to add the minced tomatoes, salt and pepper, cook until broken down for about 5 minutes. Stir occasionally to ensure the mixture doesn’t stick to the pot. Next you will need to add the stock and coconut milk, bring to the boil. Add in the sliced green peppers and onions and reduce the heat to ensure the sauce is simmering. Finally drain the marinade and add the place the prawns on top of the sauce, place the lid on top and allow to cook for 3 minutes. Turn off the heat and do not take off the lid, allow the prawns to steam cook for about 4 minutes. Once you are about to eat, garnish with the coriander and Thai basil leaves and serve with steamed, fluffy rice.

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