Cool the afternoon down with refreshing coconut prawns with mint and lemongrass. It’s quick, easy and delicious!
Coconut prawns with mint and lemongrass
- 30ml fresh lemongrass, finely chopped
- 30ml lime juice
- 2ml soft brown sugar
- 400ml coconut milk
- 5ml peanut oil
- 20 king prawns, peeled and de-veined
- 1 bunch fresh mint
- 2 small cucumbers, finely sliced
- 60g desiccated coconut, lightly toasted
- 40ml bean sprouts
- 1 lime, cut into wedges, to serve
Put the lemongrass, lime juice, sugar and milk in a small pot. Cook over a low heat, stirring occasionally to dissolve the sugar, about 10 minutes. Transfer the sauce to a large bowl and allow to cool.
Place the peanut oil in a heavybased pot over high heat and cook the prawns in batches, flipping them over when they change colour. Once cooked, add the prawns to the lemongrass sauce.
Place the mint, cucumber, coconut and bean sprouts on plates and top with the prawns.
Drizzle with the remaining sauce and serve with the lime wedges.