King Prawns In Swahili Sauce
Recipe: #17767
March 06, 2015
Categories: Shrimp, African Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Fresh Tomatoes, more
"Mike Robinson's African recipe for king prawns in an aromatic coconut milk sauce and coriander rice Easy to make"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (615.3 g)
- Calories 653.1
- Total Fat - 8 g
- Saturated Fat - 2.1 g
- Cholesterol - 77 mg
- Sodium - 1229.1 mg
- Total Carbohydrate - 133.6 g
- Dietary Fiber - 9.7 g
- Sugars - 7.8 g
- Protein - 18.1 g
- Calcium - 265.8 mg
- Iron - 3.7 mg
- Vitamin C - 80 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place the washed basmati in a heavy-based medium saucepan. Add the juice of 3 limes, the chopped coriander stalks, 400ml coconut milk and salt to taste. Add just enough water to make the liquid in the pan come level with the rice.
Step 2
Bring the rice to the boil and simmer for 5 minutes. Cover tightly, remove from direct heat and set aside for 15 minutes by which time the liquid will be absorbed and the rice cooked through.
Step 3
Toss the prawns with the remaining lime juice and set aside to marinate briefly.
Step 4
Heat the oil in a heavy-based saucepan. Add the lemon grass, ginger, garlic, shallot, chillies, garam masala and turmeric and fry, stirring often, until the shallot has softened.
Step 5
Add the remaining coconut milk and the plum tomatoes. Season with salt and freshly ground pepper. Simmer for 5 minutes.
Step 6
Increase the heat and add the king prawns. Cook for a further 2 minutes, turning the prawns to ensure even cooking.
Step 7
Serve the prawns with the coriander rice, garnished with the coriander leaves.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to select large shrimp for this recipe, as they are the main ingredient.
- For the best flavor, use fresh gingerroot, lemongrass, garlic, shallots, chilies, and tomatoes.
- Substitute the basmati rice with brown rice. This substitution will provide a healthier option with more fiber and higher nutritional content than white rice.
- Substitute the king prawns with chicken. This substitution will be a more budget-friendly option and will also provide a more accessible ingredient for those who may not have access to seafood.
Vegetarian Version Replace the king prawns with 400 grams of firm tofu, cut into cubes. Fry the tofu for 5 minutes in the oil, stirring often, before adding the lemon grass, ginger, garlic, shallot, chillies, garam masala and turmeric. Follow the remaining instructions as in the original recipe.
Spicy Roasted Sweet Potatoes: Sweet potatoes are the perfect side dish to accompany the King Prawns in Swahili Sauce. They are spiced with cumin, chili powder, and paprika for a bit of heat, and roasted until they are tender and caramelized. The sweetness of the potatoes is a great contrast to the savory and spicy flavors of the prawns.
Coconut Rice: Coconut Rice is the perfect accompaniment to the King Prawns in Swahili Sauce. This fragrant rice is cooked in coconut milk, giving it a creamy texture, and is lightly seasoned with turmeric and cumin for a subtle flavor. The sweetness of the coconut milk is a great contrast to the spicy flavors of the prawns, and it adds a comforting, tropical touch to the meal.
FAQ
Q: How long do I need to cook the basmati rice?
A: Place the washed basmati in a heavy-based medium saucepan. Add the juice of 3 limes, the chopped coriander stalks, 400ml coconut milk and salt to taste. Add just enough water to make the liquid in the pan come level with the rice. Bring the rice to the boil and simmer for 5 minutes. Cover tightly, remove from direct heat and set aside for 15 minutes by which time the liquid will be absorbed and the rice cooked through.
Q: Can I cook basmati rice in a rice cooker?
A: Yes, you can cook basmati rice in a rice cooker. The cooking time will depend on the type of rice cooker you have, so check the manufacturer's instructions. Generally, you would add the washed basmati rice, the juice of 3 limes, the chopped coriander stalks, 400ml coconut milk and salt to taste. Add enough water to make the liquid in the pan come level with the rice. Then select the appropriate setting and cook according to the instructions.
2 Reviews
You'll Also Love
Fun facts:
The Swahili sauce in this recipe is a popular East African dish, which was reportedly introduced to the region by the Omani Arabs during the 19th century.
The recipe is inspired by the British celebrity chef Mike Robinson, who is known for his unique take on African cuisine.