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How to make Coconut poached prawns with fiery salsa

Yield = 4
Prep time: 0:30
Cook time: 1:15
Total time: 1:45

Ingredients

  • 2 x 270ml cans coconut milk
  • 250ml (1 cup) water
  • 125ml (1/2 cup) lime juice
  • 80ml (1/3 cup) orange juice
  • 4 coriander stems
  • 1 spring onion (shallot), thickly sliced
  • 3 teaspoons caster sugar
  • 1 dried bay leaf
  • 1 garlic clove, peeled, bruised
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 tablespoons olive oil
  • 2 fresh jalapeno chillies
  • 3 vine-ripened tomatoes, finely chopped
  • 1/3 cup fresh coriander leaves, chopped
  • 1/2 small red onion, finely chopped
  • 1 tablespoon lime juice, extra
  • 1/4 teaspoon caster sugar, extra
  • 1kg large green prawns, peeled, deveined
  • Avocado, thinly sliced, to serve
  • Steamed rice, to serve
  • Tortillas, warmed, to serve

Method

  • Step 1 Place the coconut milk, water, lime juice, orange juice, coriander stems, spring onion, sugar, bay leaf, garlic, paprika, sea salt and cayenne pepper in a saucepan over medium heat. Bring to the boil, stirring occasionally. Reduce heat to low. Simmer, stirring occasionally, for 50 minutes to 1 hour or until the liquid thickens and reduces. Strain into a bowl. Return to a clean saucepan.
  • Step 2 Meanwhile, preheat a barbecue grill or chargrill on medium-high. Drizzle 2 teaspoons of the oil over the chillies. Cook on grill, turning occasionally, for 10 minutes or until charred and tender. Finely chop. Combine the chilli, tomato, coriander leaf, onion, extra lime juice, extra sugar and remaining oil in a bowl. Season.
  • Step 3 Bring the poaching liquid to a simmer over medium heat. Add prawns and cook, stirring occasionally, for 4-5 minutes or until prawns curl and are just cooked through. Serve with avocado, rice, tortillas and the salsa.