King Prawns In Swahili Sauce Recipes

KING PRAWNS IN SWAHILI SAUCE

Steps:

• 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.
• Toss the prawns with the remaining lime juice and set aside to marinate briefly.
• 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.
• Add the remaining coconut milk and the plum tomatoes. Season with salt and freshly ground pepper. Simmer for 5 minutes.
• Increase the heat and add the king prawns. Cook for a further 2 minutes, turning the prawns to ensure even cooking.
• Serve the prawns with the coriander rice, garnished with the coriander leaves.

SWAHILI SAUCE

Steps:

• Pour the olive oil into a large frying pan over a gentle heat and add all the ingredients, except for the coconut milk. Cook for 4-5 minutes until softened and then stir in the coconut milk.
• Simmer the mixture for 3-4 minutes until the sauce has thickened. Season to taste with salt and freshly ground black pepper.

SPICY KING PRAWNS

Steps:

• Heat the olive oil in a very large skillet. Add the garlic, paprika (One Tablespoon plus One teaspoon), cumin, ginger and cayenne and cook over moderate heat until fragrant, about 1 1/2 minutes. Add the shrimp and cook, stirring, until they turn pink, 2 to 4 minutes. Season with salt and stir in the cilantro.
• Transfer to a platter and serve.

TANDOORI - TIKKA KING PRAWNS

Steps:

• In a large, shallow dish, mix together the garlic, cumin, chilli, tumeric, salt, yogurt and food colouring.
• Add the prawns and stir well to coat.
• Preheat a large non stick frying pan.
• Thread the prawns on to soaked bamboo skewers and cook for 5 minutes, turning until the coating is dark red and prawns cooked through.
• Serve with lemon wedges, raita and chapatis.