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Coconut Broth Prawns
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Prep Time Cooking Time Servings
4 people
  • 1 pound (454 g) prawns
  • 1 tbsp coconut oil
  • 1 tsp maple syrup
  • 1 can coconut milk
  • 1/2 cup white wine
  • 2 shallots, thinly sliced
  • 2 stalks lemongrass, trimmed, crushed and tied in a knot
  • 2 tsp lime zest
  • 1 piece of bay leaf, about the size of a quarter
  • 3-4 serrano peppers
  • 1/2 cup cilantro, chopped
  • 1 tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 2 limes
  • 1 carrot, julienned

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1)Warm coconut oil in a deep pan or skillet over medium high heat. Add shallots and stir. When shallots are covered in oil, lower heat to medium. Cool until shallots are translucent and soft.
2)Add lemongrass, lime zest and bay leaf, serrano peppers, black pepper and cilantro. When the aromas begin to lift from the pan, add maple syrup, coconut milk, and Worcestershire sauce. Cook for 5 minutes.
3)Add prawns (and carrots) to broth and stir. When coated, blend in wine, bring to a boil and cover for 2 1/2 minutes. Stir contents and check prawns, recover if not fully cooked.
4)Remove from heat, place in a bowl, and add the juice of one lime. Remove bay leaf and lemon grass before serving.
5)Serve with lime wedges and crusty bread for dipping.

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