Chilli and Coriander Prawns

This quick and vibrant dish is a perfect meal for after work. Steaming the prawns ensures the texture, flavour and colour is preserved along with the nutritional content, which includes protein, vitamin B12, selenium, vitamin E and phosphorous


Serves 4-6

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

Freshly baked crusty bread to serve

  1. Place the sriracha sauce, lime juice, honey and stock powder into a medium sauce pan. Bring to the boil and stir well.

  2. 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.

  3. Place the king prawns on a perforated steam container. Place in the Miele steam oven and steam at 80°C for 4 minutes.

  4. 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.

  5. Place the prawns into a serving bowl and garnish with spring onions and micro coriander.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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