230ml sriracha chilli sauce
Juice of 1 lime
4 tbsp honey
1 tsp vegetable stock powder
140g cold salted butter, cut into cubes
1 x 20g bag coriander, roughly chopped
200ml coconut cream
600g tiger prawns, shell on
3 spring onions, finely sliced
Micro coriander to garnish
Place the sriracha sauce, lime juice, honey and stock powder into a medium saucepan. Bring to the boil and stir well.
Whilst continually whisking, slowly and gradually add in the cold butter one cube at a time, until completely melted. Turn the hob down to the lowest heat.
Place the king prawns on a perforated steam container. Place in a Miele steam oven and steam at 80°C for 4 minutes. Alternatively, place a large frying pan over a medium heat, add the tiger prawns and cook on one side for 4 minutes. Turn and add the sriracha sauce.
Once the prawns have cooked, add to the sriracha sauce, along with the chopped coriander and coconut milk, leave for 1 minute on a medium-low setting.
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