With chilli jam, fried shallots and toasted coconut.
To make the chilli jam, place a medium sized saucepan on the stove over a medium heat. Melt down the coconut oil in the pot and sauté off the onion, garlic, chilli and thyme until the onion is translucent.
Then add the rest of the ingredients and gently simmer for 15-20 minutes or until the mixture has reached a jam like consistency. Finally, grate the fresh ginger into the jam.
For the prawns, place a large frying pan on the stove over a high heat. Once the pan is hot add the coconut oil. Next add half the prawns, one at a time making sure they are evenly spaced around the pan. Cook the prawns over a high heat for 90 seconds on each side, depending on the size of the prawn. Once they come out of the pan season them with salt and pepper.
When all the prawns are cooked, reduce the heat to low and return the prawns to the pan. Stir 2 tablespoons of the chilli jam through the prawns.
Serve the prawns on a board, spoon over some more of the chilli jam, sprinkle over some of the fried shallots and toasted coconut and finally garnish with some coriander leaves.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Recipe courtesy of H2Coco
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