Coconut and saffron spiced prawns
Tiger prawns poached in a saffron and coconut milk sauce served with sliced spring onion and fresh coriander.
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30mins
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0mn
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0mn
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Facile ( 1 avis )
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- King prawn(s) : 20 whole
- Lime(s) : 1 whole
- Olive oil : 0.15 cl
- Shallot(s) : 1 whole
- Fresh ginger : 25 g
- Garlic clove(s) : 1 whole
- Ground coriander : 4 g
- Saffron thread(s) : 1 pinch(es)
- Unsweetened coconut milk : 1 cl
- Fine salt : 1 pinch(es)
- Freshly ground black pepper : 1 Turn
- Caster sugar : 5 g
- Fresh coriander : 0.25 bunch
- Spring onion(s) : 2 whole
- Fish sauce : 0.5 cl
Serves 20.
Peel and finely chop the shallot and the garlic clove. Peel and grate the fresh ginger. Zest the lime. Chop the spring onions into pieces on the diagonal.
Heat a frying pan and add a little olive oil. Sweat together the shallots, ginger and the garlic. Add the lime zest, a pinch of ground coriander, the saffron, sugar and coconut milk to the pan. Strain the mixture and season.
Peel the prawns and use the tip of a sharp knife to remove the black digestive tract.
Add the prawns to the liquid along with a splash of fish sauce and a squeeze of lime. Poach for 3 minutes until cooked.
Serve the prawns on spoons, garnishing with the sauce, chopped spring onion and fresh coriander.
" All the elements of this dish can be prepared in advance and simply assembled at the last minute. Add a sprinkling of diced chilli to the finished canapes. "
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