Lemongrass and Ginger Seafood
Lemongrass and Ginger Seafood



  • 1 chopped red chilli
  • Small pack of coriander, stalks and leaves separated
  • 2 cloves of garlic
  • 1 thumb-sized piece of ginger
  • 1 x 400g tin of coconut milk
  • 1 lemongrass stick
  • 200g raw king prawns or similar
  • 500g live mussels, cleaned
  • 1 lime
  • Chuck half the chilli, the coriander stalks, the cloves of garlic, the ginger and coconut milk in a blender and blitz. Pour this mixture into a saucepan, add the lemongrass and cook for 5 mins on a medium heat.
  • Increase the heat, add all the seafood, then cover and cook for 4 mins more to cook the prawns and open the mussels. Discard the lemongrass, then divide between bowls and top with chopped coriander and the rest of the chilli. Serve with lime wedges and some bread.
10 mins
2 serving

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