- 0:05 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
Coconut milk gives a nutty and creamy taste to the sweet corn mash.
Ingredients
- 700g peeled green prawns, tails intact
- 1 long fresh red chilli, finely chopped
- 2 tbs fresh coriander leaves, chopped
- 1 tbs lime juice
- 2 1/2 tbs coconut oil, melted
- 1 French shallot, finely chopped
- 3 sweet corncobs, kernels removed
- 2 tbs water
- 100ml light coconut milk
- 3 garlic cloves, crushed
- Baby coriander leaves, to serve
- Lime cheeks, to serve
Method
- Step 1Combine the prawns, chilli, coriander, lime juice and 1 tbs of the oil in a bowl. Cover. Place in fridge.
- Step 2Meanwhile, heat 1 tbs of the oil in a frying pan over medium-low heat. Cook shallot, stirring, for 2 minutes or until soft. Stir in corn for 2 minutes or until it starts to soften. Season. Reduce heat to low. Stir in water. Cook, covered, for 3 minutes. Stir in coconut milk. Cook, covered, for 2 minutes or until corn is tender. Cool for 5 minutes. Process in a food processor until a puree forms.
- Step 3Heat remaining oil in a frying pan over medium-high heat. Cook prawns, turning, for 2 minutes or until prawns change colour. Add garlic to pan and cook, stirring, for 1-2 minutes or until aromatic and prawns are just cooked through. Season.
- Step 4Divide puree among plates. Top with prawns and pan juices. Sprinkle with coriander. Serve with lime cheeks.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1542 kj
Energy
16g
Fat Total
13g
Saturated Fat
6g
Fibre
40g
Protein
12g
Carbs (total)
All nutrition values are per serve
Notes
Coconut oil has a high smoke point, so it’s great for pan-frying poultry and seafood, roasting vegies or making toasted muesli.
- Author: Katrina Woodman
- Image credit: Al Richardson
- Publication: Taste Magazine
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