King Prawns in Swahili Sauce

Succulent prawns simmered in a fragrant coconut, lemongrass, and ginger sauce served with citrus-infused coconut basmati rice.

Dinner Seafood High Protein Prawns Coconut Milk Swahili

Estimated Nutrition

Calories

620.1

kcal / serving

2480.5 kcal total

Carbs

46.4g

per serving

185.6 g total

Fat

39.6g

per serving

158.4 g total

Protein

19.6g

per serving

78.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Limes

juice only

GrainsCereals

Basmati Rice

per person, washed

Liquids

400

Coconut Milk

one can for the sauce

200

Coconut Milk

half a can for the rice

NutsSeeds

stem

Lemongrass

null

clove

Garlic

large, crushed

bunch

Coriander

chopped

tsp

Garam Masala

null

tsp

Turmeric

null

Seafood

piece

Prawns

very big, the biggest possible

Vegetables

Ginger

big lump, chopped

piece

Shallots

finely chopped

piece

Red Chillies

chopped

piece

Plum Tomatoes

seeded and finely chopped

Method

Simmer the washed basmati rice with half the lime juice and 200ml of coconut milk for 5 minutes.

Cover the pan and let the rice rest for 15 minutes to finish cooking.

Butterfly the prawns and marinate them in a small amount of lime juice.

Sauté the shallots, garlic, ginger, lemongrass, and chillies in a little oil until softened.

Add 400ml of coconut milk, tomatoes, and spices to the pan and bring to a simmer.

Add the prawns to the sauce and cook for 2 minutes before serving with the prepared rice.