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


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 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.

Planning Your Kitchen?

Discover the precision and accuracy of Miele with a complimentary 5 course taster menu that brings the appliances to life.

Book Now

Be first in the know

Join us. Create your dream kitchen with essential expert advice that will inspire. Beautiful kitchens, the latest technology and mouth-watering recipes specially selected for you and delivered as a fantastic newsletter.

By clicking 'Subscribe' you confirm that you have read and accepted our Terms & Conditions, Privacy Policy and Cookie Policy