Recipe: King Prawn and Coconut Stew (Brazilian)

KING PRAWN AND COCONUT STEW

"This dish is a mixture of indigenous Indian, African and Portuguese, which makes it a fantastic illustration of the melting pot that is Brazilian cuisine. Originally it would have been cooked in banana leaves over hot coals."

1 large onion, peeled and finely chopped
1 to 2 green finger chilies, seeded and finely chopped
3 medium tomatoes peeled, de-seeded and roughly chopped
1 garlic clove, chopped
1 small bunch of fresh cilantro, roughly chopped
Juice of 2 limes
Sea salt
2 pounds raw king prawn or shrimp, peeled and de-veined
1 tablespoon light olive oil
1/2 pint coconut cream
FOR SERVING:
2 tablespoons dende,* peanut or walnut oil (optional)
Cilantro sprigs
Steamed rice (for serving)

Place the onion, chilies, tomatoes, garlic, cilantro and lime juice in food processor with a generous pinch of sea salt. Puree then pour into a non-metallic bowl and add prawns. Leave to marinate for 10 minutes.

Heat a wok or heavy-based deep casserole dish. Remove prawns from marinade and keep to one side.

Add olive oil to the pan and then add marinade. Cook over high heat for 2 minutes before adding coconut cream. Bring to boil, then turn down to a simmer for 2 more minutes, when sauce should be well combined and slightly reduced.

Throw in prawns and cook for 2 minutes, or until just cooked through. Check seasoning before removing from heat.

TO SERVE:
Pour dende oil* over all and sprinkle with cilantro sprigs. Serve with bowls of steamed rice.

*Dende oil originated in Africa and is made from palm. It is a vibrant orange-gold color and has a slightly nutty flavor. Peanut oil or walnut oil may be substituted.

Makes 6 servings
Source: Brazilian Tourism