Chilli and Coriander Prawns

This quick and vibrant dish is a perfect midweek meal. 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

Ingredients

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

Method

  1. Place the sriracha sauce, lime juice, honey and stock powder into a medium saucepan. 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 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.

  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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