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Bahia-style Moqueca prawn stew

A Brazilian-inspired seafood casserole with creamy coconut sauce, coriander garnish and plenty of sunshine spice

  • Prep: 15 mins
    Cook: 25 mins
    plus chilling
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 398
  • Carbohydrates 12
  • Saturated Fat 22
  • Sugar 8
  • Protein 23
  • Fat 28
  • Fibre 3
  • Salt 0.6

Nutrition per serving

  • Calories 398
  • Carbohydrates 12
  • Saturated Fat 22
  • Sugar 8
  • Protein 23
  • Fat 28
  • Fibre 3
  • Salt 0.6

Ingredients

  • 450g large, raw, peeled prawns
  • 75ml lime juice
  • 3 garlic cloves, finely chopped
  • 3 tbsp coconut oil
  • 4 spring onions, chopped
  • 1 onion, sliced into half moons
  • 1 red pepper, thinly sliced
  • 1 tsp chilli flakes
  • 2 tsp paprika
  • 3 plum tomatoes, deseeded and chopped
  • 400ml coconut milk
  • 2 tbsp chopped coriander
  • steamed rice, to serve

Method

  1. Place the prawns in a bowl with 2 tbsp of the lime juice, 1 tsp of salt and 1 tbsp of the chopped garlic. Chill for 1 hr.

  2. Heat the coconut oil in a large saucepan. Add the spring onion and onion and fry for 5 mins, then add the red pepper, chilli flakes, paprika and remaining garlic.

  3. Pour in the tomatoes, coconut milk and a little salt. Bring to a simmer and let reduce for 10 mins. Add the prawns, all the marinade and remaining lime juice. Gently simmer until the prawns turn white, about 3 mins. Serve with the fresh coriander and rice.

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