• Cool the afternoon down with refreshing coconut prawns with mint and lemongrass. It’s quick, easy and delicious!

    Coconut prawns with mint and lemongrass

    Serves: 4 - 6

    Ingredients

    • 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

    Instructions

    1

    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.

    2

    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.

    3

    Place the mint, cucumber, coconut and bean sprouts on plates and top with the prawns.

    4

    Drizzle with the remaining sauce and serve with the lime wedges.

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