Moilee Prawns

Charmaine Lu -

  • 2 chopped onions
  • 6 peeled garlic cloves, grated
  • 5cm piece of ginger, grated
  • 1 red chilli, finely chopped
  • 1 tbsp coconut oil
  • 1 cinnamon stick
  • 6 cloves
  • 6 cardamoms
  • 1 tsp ground turmeric
  • 250ml chicken stock
  • 375ml coconut milk
  • 75g creamed coconut
  • 450g raw king prawns, peeled
  • ½ lemon, juice only
  • Chopped coriander
  • Cooked rice, to serve
  • Heat the coconut oil in a pan and gently fry the onions, garlic, chilli, ginger, cinnamon, cloves and cardamoms for about 20 mins. Add the stock, turmeric, coconut milk and some seasoning, and gently simmer for 30 mins more.
  • Add the creamed coconut to the pan, stir until dissolved, then add the prawns and simmer for 6 mins or until the prawns are cooked through. Remove the whole spices, add a good squeeze of lemon and more seasoning if necessary, then serve scattered with coriander and with a heap of cooked rice alongside.
75 mins
4 serving