Turbo prawns in coriander-coconut sauce

Name: Turbo prawns in coriander-coconut sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 600 g raw king prawns (without head and shell); 20 g Ginger; 1 Garlic clove; 1 green chili pepper; 3 TABLESPOONS Oil; 1 can(s) (165 ml) unsweetened coconut milk; 1 Lime; 6 Stem(s) Coriander; 7-10 Tbsp Salt

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

600 g raw king prawns (without head and shell)
20 g Ginger
1 Garlic clove
1 green chili pepper
3 TABLESPOONS Oil
1 can(s) (165 ml) unsweetened coconut milk
1 Lime
6 Stem(s) Coriander
7-10 Tbsp Salt

Directions

1
Rinse the prawns, dab dry. Peel ginger and garlic and chop finely. Carve the chilli lengthwise, remove seeds, wash and chop finely. Fry prawns in 2 tbsp. hot oil for 2-3 minutes. Remove.
2
Heat 1 tablespoon of oil in the frying fat. Fry ginger, garlic and chilli in it. Add coconut milk and 5 tbsp. water, bring to the boil. Simmer for about 5 minutes. Squeeze lime. Wash and chop the coriander. Season sauce with salt and lime juice.
3
Leave the shrimps to soak for 1-2 minutes. Serve, sprinkle with coriander. Serve with basmati rice.