Tiger Prawns in Coconut Cream and Chili Sauce

The delightful combination of tiger prawns with creamy coconut and a hint of chili creates a vibrant and flavorful dish, perfect for seafood lovers. This recipe balances the richness of coconut cream with the subtle heat from fresh chili sauce. The fragrant lemongrass and ginger provide an aromatic touch, making the dish not just a treat for the taste buds but also for the senses. The scallion adds a mild sweetness, while basil leaves give a fresh and herby finish. In just 30 minutes, from preparation to plate, you can serve an impressive meal that feels like you spent hours in the kitchen. This dish is suitable for a quick weeknight dinner yet elegant enough for entertaining guests. Pair it with steamed jasmine rice or crusty bread to soak up the luscious sauce. Whether you're an experienced cook or a novice, this recipe is straightforward, featuring easily accessible ingredients. The refreshing basil garnish makes this dish pop visually and in taste, leaving everyone wanting more.

Ingredients

Main Ingredients:

• 1 kg raw, peeled tiger prawns
• 15 ml olive oil
• 1 onion
• 1 lemongrass stalk
• 1 tsp fresh ginger
• 1 tsp chili sauce
• 250 ml coconut cream
• 100 ml soy sauce
• 1 tsp powdered sugar
• A handful of fresh basil

Preparation Time

• Total Time: 30 minutes

Step-by-Step Instruction

1. Begin by finely chopping the ginger and onion. Trim and cut the lemongrass stalk into 2 cm pieces.
2. Heat the olive oil in a large pan on medium heat. Add the chopped onion, ginger, and lemongrass. Sauté the mixture for about 1 minute, allowing the flavors to meld.
3. Add the tiger prawns to the pan along with the chili sauce. Stir-fry the prawns for about 2 minutes until they start turning pink.
4. While the prawns are cooking, in a bowl combine the coconut cream, soy sauce, and powdered sugar. Mix until smooth.
5. Pour the coconut cream mixture over the prawns in the pan. Stir well to ensure the prawns are evenly coated.
6. Continue to cook the mixture for another 2 minutes or until the prawns are fully cooked through. They should be opaque and curled.
7. Remove the pan from the heat and finely chop the basil leaves.
8. Sprinkle the chopped basil over the dish as a garnish. This adds a fresh burst of flavor and a vibrant touch of color.
9. Serve the prawns hot and enjoy a taste of the tropics in your own home.

Tips

• Substitute olive oil with coconut oil for extra coconut aroma.
• Use fresh chili for a spicier kick instead of chili sauce.
• If lemongrass is unavailable, use lemon zest as an alternative.

Nutrition

• Calories: Approximately 480 per serving
• Protein: 47g
• Fats: 27g
• Carbs: 14g

Variations

• For a vegetarian option, replace prawns with tofu.
• Add vegetables like bell peppers or snap peas for a balanced meal.
• Use light coconut milk for a lower-calorie version.

Serving Suggestions

• Serve with steamed jasmine rice or quinoa.
• Accompany with a fresh salad, such as cucumber and tomato, for a refreshing contrast.

Best Places

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