Spicy coconut prawns

This very tasty, simple and quick meal is always a winner. Lots of spice, lots of garlic and creamy coconut topped with fresh herbs…I am always left smiling long after the meal is over.
Ras el hanout is a spice mix found in varying forms and means “head of the shop” in Arabic. This spice compliments shellfish wonderfully and leaves a lingering taste of wonderful long after the dish may have been forgotten. It adds to keeping great food simple, which is exactly my style of cooking.
Serve this dish with home-made flatbread, crusty bread or basmati rice and a glass of beautiful Chardonnay.
I used frozen prawns, thawed overnight.
The perfect lunch or dinner spoil…

1 Box prawns, thawed overnight, deveined & cleaned
1 Small red onion, finely chopped
5 Garlic cloves, finely chopped
1 Bunch parsley, finely chopped
Juice of 1 lemon
Olive oil
1 Small punnet cocktail tomatoes, halved
1.5 Tbs Ras el hanout
1 Fresh chilli (red or green), chopped
3/4 Can coconut cream
Black pepper
Fresh coriander leaves

How to do it
Place cleaned prawns into a large dish. Drizzle with olive oil & lemon juice and sprinkle chopped garlic & parsley on top. Mix through. Cover with plastic wrap and place in the fridge for minimum 1 hour.
Heat olive oil in a large skillet. Add the onion & sauté for about 2 minutes. Add the prawn mixture, ras el hanout, chilli, black pepper and pinch of salt and toss for a few minutes until beautifully red in colour. Add the tomatoes and toss for 1 minute.
Pour the coconut cream into the prawns, mix through and simmer for 3 minutes. Remove from the heat and garnish with fresh coriander leaves.
Serve with your choice of side and a glass of chilled white wine.

From my kitchen to yours, with love x

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