Ingredients:

  • 1 lb large prawns, peeled and deveined
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp avocado oil
  • 1 can (13.5 oz) coconut milk
  • 1 tbsp fresh ginger, finely grated
  • 3 cloves garlic, minced
  • 1 tbsp coconut oil
  • 1 tbsp fresh lime juice
  • 1 tsp coconut sugar
  • 1/4 tsp turmeric powder
  • 2 tbsp fresh cilantro, chopped
  • 1 slice lime wedge
  • 1 tsp red chili flakes

Instructions:

  1. Pat the prawns completely dry with paper towels. Season them with salt and pepper. Note: Dry prawns brown faster.
  2. Heat 1 tbsp of avocado oil in a skillet over medium high heat until it shimmers.
  3. Add prawns in a single layer. Sear for 1–2 minutes per side until they turn pink and opaque.
  4. Remove the prawns from the pan and set them aside on a plate.
  5. Lower heat to medium. Add 1 tbsp of coconut oil and sauté minced garlic and grated ginger for 60 seconds until they smell fragrant.
  6. Stir in the turmeric powder and toast it for 10 seconds.
  7. Pour in the coconut milk, lime juice, and coconut sugar. Simmer for 3-5 minutes until the sauce slightly thickens and bubbles.
  8. Return the seared prawns to the pan. Toss them for 60 seconds to coat everything in the sauce.
  9. Garnish your Coconut Prawns with chopped cilantro, a lime wedge, and red chili flakes.