MOQUECA DE CAMARÃO (COCONUT SHRIMP STEW)

For The Marinade

• 1 clove garlic
• 1 lime
• 1 tsp chilli flakes
• 500 g king prawns

For The Sauce

• 1 onion
• 2 cloves garlic
• 1 fresh green chilli
• 1 green pepper
• 1 red pepper
• 1 tbsp coconut oil
• 1 tsp chilli powder
• 1 tsp cayenne
• 2 tsp paprika
• 1 tsp tomato puree
• 4 plum tomatoes
• 400 ml coconut milk
• 1 bunch fresh coriander

To Finish

• 1 big bowl cooked white rice
• 2 spring onions
• 1 lime

MARINATE THE PRAWNS

Peel and mince the garlic for the marinade and scrape it into a mixing bowl. Zest the lime into the bowl then squeeze in the juice. Add the chilli flakes and the prawns. Marinate for an hour.

FRY THE VEG

Peel and dice the onion. Peel and mince the garlic for the sauce. Dice the chilli and deseed and thinly slice the peppers. Place a large saucepan over a medium high heat and add all of the prepared veg. Fry for 5 minutes, add the chilli powder, cayenne and paprika then turn the heat down low and fry for another 10 minutes, until the veg is starting to caramelise.

COOK THE STEW

Dice the tomatoes, keeping the seeds. Add the tomato puree and cook it out for a few more minutes before adding the fresh tomato and the coconut milk. Simmer for 20 minutes. Add the prawns and simmer for another 5 minutes. Serve with white rice. serves 4