It took me a minute to sort out a title for this recipe because of the variety of tastes used to create this flavoursome broth. The thing I love about Asian food is the combination of sweet, salty, sour, spicy and umami tastes that can be present with each mouthful. It makes for an addictive dining experience. ‘Spicy Sweet and Sour Chilli Prawns in a Coconut Broth’ seems to long of a title though.
I had a delivery from local Brisbane company Coco Coast who make canned coconut water products with the water from green coconuts in Vietnam. Supporting small business is important to me, and as a long time lover of coconut water and a sucker for pretty product packaging, s’if I could resist the sleek canned goodness that is Coco Coast coconut water. It comes in three different varieties – natural, sparkling and passionfruit. While there are a lot of canned coconut waters on the market, the taste of Coco Coast is up there with the best I’ve tried. It tastes like a fresh coconut, but in a much more portable (and pretty) can.
Coconut water is refreshing and hydrating and is a good source of nutrients and antioxidants. Despite it’s light consistency, the water has a great composition of minerals like calcium, iron, manganese, magnesium and zinc. Coconut water carries a good amount of electrolyte potassium. 100 ml of water has 250 mg of potassium and 105 mg of sodium.
This recipe is adapted from Andy Allen and Ben Milbourne’s Chilli Mud Crab, which they made on their SBS Food show Andy and Ben Eat Australia.
500g whole prawns, cleaned and prepped as necessary
250mL Coco Coast natural coconut water
3 tsp peanut oil
1 red chilli, thinly sliced
1/2 red onion, thinly sliced
2cm ginger, thinly sliced
1/4 cup coriander stalks, chopped
1 tsp sugar
2 tomatoes, roughly chopped
8 kaffir lime leaves, thinly sliced
1 tbsp tamarind, soaked in 1/4 cup boiling water
1 tbsp soy sauce
1 tbsp sweet soy sauce
1 tsp fish sauce
Juice of half a lime
Coriander leaves to garnish
*This recipe is best prepared using a wok, however if you don’t have one available, a fry pan will still work.
1. Heat peanut oil in a wok or pan over high heat. Add chilli, onion, ginger, coriander stalks, tomatoes and kaffir lime leaves. Sauté for five minutes, or until fragrant.
2. Add sugar, tamarind water, soy sauce, sweet soy sauce, fish sauce and lime juice and coconut water and sauté for a further three minutes.
3. Add prawns, toss to coat well, and cook for 5-10 minutes until prawns are cooked through. Scoop prawns and broth into a bowl and top with coriander leaves to garnish. Serve with hot, steamed rice.
Find out more information on Coco Coast and their products here.
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