Prawns with Coconut and Turmeric Sauce from Persiana Easy
“Prawns and seafood in general would be part of my dream feast. Nothing makes me happier than chargrilled seafood with lots of different sauces, from sweet to spicy. I’ve spent a lot of time in Thailand and South East Asia and always feel so inspired when I return home, and this is one of those recipes that I’ve been making for a few years now as a result. While it isn’t a Thai dish as such, I am obsessed with coconut of every description and I love the fragrance of fresh turmeric, and together they make for a wonderful sauce that’s perfect for the prawns.” Sabrina Ghayour, author of Persiana Easy
Serves 3-4
50g (1¾oz) desiccated coconut
Olive oil
3 garlic cloves, very finely chopped
1 tablespoon ginger purée/paste
3 fingers of fresh turmeric, scrubbed and finely grated
1 tablespoon caster sugar
Squeeze of lime juice, plus lime wedges to serve
250ml (9fl oz) coconut cream
8–12 raw king prawns, about 70–80g (2½–3oz) each, peeled with tails left on
Handful of fresh coriander, roughly chopped
Maldon sea salt flakes and freshly ground black pepper
Preheat the oven to 220°C, 200°C fan (425°F), Gas Mark 7. Line a baking tray with baking paper.
Spread the coconut out on the lined tray and toast in the oven for 7–8 minutes until golden. Remove from the oven and set aside.
Place a saucepan over a medium heat, drizzle in some olive oil and fry the garlic, ginger and turmeric together for a few minutes until the garlic begins to colour around the edges. Add the sugar, lime juice, coconut cream and a good amount of salt and pepper and mix well. Simmer gently for 8 minutes, then remove from the heat.
Heat a griddle pan or frying pan over a high heat. Rub the prawns all over with olive oil and season with a little salt and pepper, then add to the hot pan and cook for a couple of minutes on each side until firm, fully opaque and cooked through.
Quickly reheat the sauce and stir in half the toasted coconut.
Place the prawns on a serving plate, drizzle with the sauce and sprinkle with the rest of the toasted coconut, then finish with the chopped coriander and serve with lime wedges.
