- ¾ pound prawns, shelled
- 1 cup coconut milk
½ tsp. Gathering Place sea salt
- 2-3 tbsp. lime juice
- 2-3 tablespoons vegetable oil
1 tablespoon Gathering Place brown mustard seed
- 2 onions, finely sliced
- ¼ cup Gathering Place coconut, raw or toasted
For the Marinade:
During cooking, you will need:
Combine all of the marinade ingredients, add the prawns, and let sit in the marinade for at least an hour (or longer) in the refrigerator.
Heat a large 12-inch cast-iron pan with 2–3 tablespoons olive oil. When the oil is hot, add the mustard seeds and cover the pan. After several moments the seeds will begin to pop.
When the popping has stopped, remove the lid and add the onion and coconut and mix.
Reduce the heat slightly, and cover the pan until the onions are translucent (2-3 minutes).
Remove the lid and add the prawns along with all the marinade liquid. Saute until the prawns are cooked to an orang-pink color. Reduce the heat further and cook until the liquid thickens a bit.
Serve hot over a bed of basmati rice with a sprinkle of coconut.