Cool the afternoon down with refreshing coconut prawns with mint and lemongrass. It’s quick, easy and delicious!
Coconut prawns with mint and lemongrass
Ingredients
- 30ml fresh lemongrass, finely chopped
- 30ml lime juice
- 2ml soft brown sugar
- 400ml coconut milk
- 5ml peanut oil
- 20 king prawns, peeled and de-veined
- 1 bunch fresh mint
- 2 small cucumbers, finely sliced
- 60g desiccated coconut, lightly toasted
- 40ml bean sprouts
- 1 lime, cut into wedges, to serve
Instructions
1
Put the lemongrass, lime juice, sugar and milk in a small pot. Cook over a low heat, stirring occasionally to dissolve the sugar, about 10 minutes. Transfer the sauce to a large bowl and allow to cool.
2
Place the peanut oil in a heavybased pot over high heat and cook the prawns in batches, flipping them over when they change colour. Once cooked, add the prawns to the lemongrass sauce.
3
Place the mint, cucumber, coconut and bean sprouts on plates and top with the prawns.
4
Drizzle with the remaining sauce and serve with the lime wedges.
