Best King Prawns In Swahili Sauce Recipes

King Prawns in Swahili Sauce image

Provided by MarraMamba

Categories African

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

400 g basmati rice, washed
6 limes, juice of
3 tablespoons coriander, finely chopped, stalks and leaves separated
600 ml coconut milk
salt & freshly ground black pepper
8 large king prawns, peeled and de-veined
1 tablespoon vegetable oil
1 stalk lemongrass
2 1/2 cm fresh gingerroot, chopped
2 large garlic cloves, crushed
2 shallots, finely chopped
2 red chilies, chopped
1 teaspoon garam masala
1 teaspoon ground turmeric
2 plum tomatoes, seeded and finely chopped

Steps:

Place the washed basmati in a heavy-based medium saucepan. Add the juice of 3 limes, the chopped coriander stalks, 400ml coconut milk and salt to taste. Add just enough water to make the liquid in the pan come level with the rice.
Bring the rice to the boil and simmer for 5 minutes. Cover tightly, remove from direct heat and set aside for 15 minutes by which time the liquid will be absorbed and the rice cooked through.
Toss the prawns with the remaining lime juice and set aside to marinate briefly.
Heat the oil in a heavy-based saucepan. Add the lemon grass, ginger, garlic, shallot, chillies, garam masala and turmeric and fry, stirring often, until the shallot has softened.
Add the remaining coconut milk and the plum tomatoes. Season with salt and freshly ground pepper. Simmer for 5 minutes.
Increase the heat and add the king prawns. Cook for a further 2 minutes, turning the prawns to ensure even cooking.
Serve the prawns with the coriander rice, garnished with the coriander leaves.

Nutrition Facts : Calories 752.8, Fat 39.2, SaturatedFat 29.9, Cholesterol 17.6, Sodium 113, Carbohydrate 93, Fiber 4.7, Sugar 4, Protein 14.3

Swahili Sauce image

Provided by English_Rose

Categories Sauces

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 stalk lemongrass
1 1/2 inches fresh gingerroot, finely chopped
2 garlic cloves, finely chopped
2 shallots, finely chopped
2 red chilies, finely chopped
1 bunch fresh cilantro, finely chopped
1 teaspoon garam masala
1 teaspoon turmeric
2 egg tomatoes, seeded and finely chopped
1 2/3 cups coconut milk

Steps:

Pour the olive oil into a large frying pan over a gentle heat and add all the ingredients, except for the coconut milk. Cook for 4-5 minutes until softened and then stir in the coconut milk.
Simmer the mixture for 3-4 minutes until the sauce has thickened. Season to taste with salt and freshly ground black pepper.

Nutrition Facts : Calories 653.6, Fat 57.8, SaturatedFat 40.7, Sodium 142.5, Carbohydrate 33.8, Fiber 7.9, Sugar 20.1, Protein 9.4

King Prawns (Shrimp) in Tomato, Cream & White Wine Sauce image

Provided by Marychef

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 12

2 teaspoons oil
2 garlic cloves, minced
1 large red chile, de-seeded and finely chopped
300 g peeled headless king prawns
5 shallots, finely chopped
8 cherry tomatoes, sliced in half
1/2 teaspoon black pepper
150 ml chicken stock
125 ml white wine
150 ml double cream
shaved parmesan cheese
fresh basil, chopped

Steps:

In a 12 inch frying pan over medium high heat the oil.
Add the chilli and garlic and cook for 3 minutes.
Add king prawns and cook, turning so they cook evenly on each side, until they are only just pinked through.
Lift out the king prawns and put to one side.
Add to pan the shallots, tomatoes, black pepper, stock, wine and cream.
Simmer on a medium to high heat (do not cover) until reduced, around 10 minutes.
Add the king prawns back in, then the basil and stir until heated through.
Serve spooned over your favourite type of pasta (fresh pasta is a must), sprinkled with freshly grated parmesan cheese and garlic bread for mopping up the sauce.

Nutrition Facts : Calories 604, Fat 36.6, SaturatedFat 19, Cholesterol 335.1, Sodium 375.1, Carbohydrate 22.2, Fiber 1.4, Sugar 4.9, Protein 36.5