Prawns in Coconut Broth

Serves

4

Preptime

00hr 15min

Cooktime

00hr 20min

Ingredients

• 1 tbs coconut oil
• 1/2 red onion - finely chopped
• 2 garlic cloves - chopped
• 2-3 small red chilli - chopped (deseeded if needed)
• 1 tsp mustard seeds
• 1 tsp turmeric
• 1-2 tbs fish sauce
• peeled and devined dozen large MSC prawns
• 1 green capsicum - thinly sliced
• 3 zucchini - julienned
• 200mls coconut cream
• 100mls water/fish stock
• pinch chilli flakes - topping
• pinch sea salt
• pinch black pepper

Method:

• Heat the coconut oil in a fry pan on medium heat
• Add the onion, garlic and chilli and cooked for 2-3 minutes
• Add the mustard seeds and turmeric and cooked for a further 2-3 minutes
• Throw in the coconut cream
• Add 100mls of water or fish stock
• Add fish sauce and let simmer for 5 minutes before adding the capsicum, zucchini and prawns
• Cook until the prawns turn from translucent to opaque approx 5-6 minutes (low-medium heat)