Prawns with coriander and coconut cream is one of my favourite dishes. It is really tasty and a guaranteed success both as a weekend meal or a weekday dinner! Moreover, it is extremely easy to make and will be ready in 30 minutes!
I usually use peeled prawns because my kids don’t like peeling them on their plate, but if you don’t mind that, whole king prawns are actually much better as the shells add more flavour to the sauce!
Prawns with coriander and coconut cream
- 600 g large king prawns (I used peeled, but whole can be used as well
- 2 tablespoons peanut oil
- 1 medium-sized onion
- 2 teaspoons ground coriander
- 2 cm piece fresh ginger
- 100 ml dry white wine
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- Chili powder to taste
- 1 handful fresh coriander leaves, chopped
- 320 ml coconut cream
Chop the onion finely. Peel and grate the fresh ginger on a fine grater.
Heat the peanut oil in a large pan. Add the ground coriander and the grated fresh ginger and leave for a minute, so that the tastes combine. Add the onion and fry at medium heat for 5 minutes, stirring occasionally.
Turn to high heat and add all the prawns. Stir-fry for 2 minutes. Add the white wine and cook for another 2 minutes. Stir in the fish sauce and soy sauce and add chili powder to taste.
Reduce heat to low and add 160 ml coconut cream. Stir well, put a lid on and simmer at low heat for 10 minutes.
After 10 minutes, remove the lid, increase the heat to high and leave to bubble for a few minutes until the sauce has thickened and caramelised slightly.
Finally, stir in another 160 ml coconut cream and the chopped fresh coriander leaves.
Serve with boiled rice.
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