Bahia-style Moqueca prawn stew is a seafood favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.
Ingredients
- 450g Raw King Prawns
- 75 ml Lime juice
- 3 cloves Chopped Garlic
- 3 tablespoons Coconut Oil
- 4 Chopped Spring Onions
- 1 Onion
- 1 chopped Red Pepper
- 1 tsp Chilli Flakes
- 2 tsp Paprika
- 3 chopped Plum Tomatoes
- 400ml Coconut Milk
- 2 tbs chopped Coriander
- To serve Rice
Method
Place the prawns in a bowl with 2 tbsp of the lime juice, 1 tsp of salt and 1 tbsp of the chopped garlic. Chill for 1 hr.
Heat the coconut oil in a large saucepan. Add the spring onion and onion and fry for 5 mins, then add the red pepper, chilli flakes, paprika and remaining garlic.
Pour in the tomatoes, coconut milk and a little salt. Bring to a simmer and let reduce for 10 mins. Add the prawns, all the marinade and remaining lime juice. Gently simmer until the prawns turn white, about 3 mins. Serve with the fresh coriander and rice.
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