Ingredients
- ¾ pound prawns, shelled
- For the Marinade:
- 1 cup coconut milk
- 2 tsp. Gathering Place ginger powder
- ½ tsp. Gathering Place sea salt
- 2-3 tbsp. lime juice
- During cooking you will need:
- 2-3 tablespoons vegetable oil
- 1 tablespoon Gathering Place brown mustard seed
- 2 onions, finely sliced
- ¼ cup Gathering Place coconut, raw or toasted
Instructions
- 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.
