King Prawn & Coconut Stew

Ingredients

• 1 large onion, peeled and finely chopped
• 1 to 2 green finger chilies, seeded and finely chopped
• 3 medium tomatoes peeled, de-seeded and roughly chopped
• 1 garlic clove, chopped
• 1 small bunch of fresh cilantro, roughly chopped
• Juice of 2 limes
• Sea salt
• 2 pounds raw king prawn or shrimp, peeled and de-veined
• 1 tablespoon light olive oil
• 1/2 pint coconut cream
• Cilantro sprigs
• 2 tablespoons dende, peanut or walnut oil (optional)

Preparation 

1. Place the onion, chilies, tomatoes, garlic, cilantro and lime juice in food processor with a generous pinch of sea salt. Puree then pour into a non-metallic bowl and add prawns. Leave to marinate for 10 minutes.
2. Heat a wok or heavy-based deep casserole dish. Remove prawns from marinade and keep to one side.
3. Add olive oil to the pan and then add marinade. Cook over high heat for 2 minutes before adding coconut cream. Bring to boil, then turn down to a simmer for 2 more minutes, when sauce should be well combined and slightly reduced.
4. Throw in prawns and cook for 2 minutes, or until just cooked through. Check seasoning before removing from heat.
5. To serve, pour dende oil over all and sprinkle with cilantro sprigs. Serve with bowls of steamed rice.

culinary.net