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