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Coconut and saffron spiced prawns Recipe

Tiger prawns poached in a saffron and coconut milk sauce served with sliced spring onion and fresh coriander.

(13 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

  • Difficulté  Easy

Ingredients for people

  • King prawn(s) : 20 whole
  • Lime(s) : 1 whole
  • Olive oil : 1.5 ml
  • 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 : 100 ml
  • 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 : 5 ml
    Chef's tip

    «All the elements of this dish can be prepared in advance and simply assembled at the last minute. These can easily be turned into canapes: add a sprinkling of diced chilli for garnish.»

  • 1

    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.

  • 2

    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.