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Coconut Poached Prawns

Coconut Poached Prawns

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You’re going to love this zingy little number. We’ve taken massive flavours: chilli, ginger, kaffir lime leaves, coriander and cuddled them up in creamy coconut. The result? A dish that’s equal parts cheeky and sweet, warming and refreshing, impressive as anything but unbelievably simple.

Tags:Seafood firstSpicyUnder 30 Minutes
Allergens:FishSoyGlutenCrustaceans

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
Serving amount
2
4
6

3 cm

lemongrass

1 tin

coconut milk

1 knob

ginger

2 leaves

lime leaves

½

red onion

1

long chilli

1 bunch

coriander

1

lime

250 g

prawns

(ContainsCrustaceans)

100 g

rice stick noodles

1

cucumber

Not included in your delivery

2 tsp

fish sauce

(ContainsFish)

2 tsp

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

salt

pepper

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2820 kJ
Fat31.9 g
of which saturates27 g
Carbohydrate57.4 g
of which sugars9.4 g
Dietary Fibre0 g
Protein35.4 g
Sodium0 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Grater
Zester
Pan
Slotted Spoon
Bowl
Lid
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, peel and grate the ginger, scrunch the lime leaves, finely dice the red onion and chilli. Separate the coriander leaves and stems, zest and juice the lime and thinly slice the cucumber. Cut off the lower part of the lemongrass bulb because this will be woody and tough. Then remove the tougher outer leaves. What you are looking for is the softer layers within. First it’s best to “bruise” the trimmed stalk with the back or side of a knife because it will help break down its fibrous stalk. To soften them even further, you don’t want it chewy in your meal, finely chop the remaining stalk.

2

In a saucepan, bring the coconut milk, fish sauce, soy sauce, ginger, lime leaves, red onion, chilli, finely chopped coriander stems, lemongrass, and lime zest to a simmer over medium-high heat for about 6-8 minutes - this will make all those lovely flavours infuse together! Add the prawns and simmer for about 2-3 minutes or until they begin to colour, then remove from the heat and stir in lime juice and stand to let the residual heat cook the prawns fully.

3

Meanwhile, place noodles in a large bowl, (remember to weigh out the correct amount!) cover with boiling water and stand for about 3-4 minutes or until tender. Drain and divide among serving bowls.

4

Remove the prawns from the poaching liquid and divide among bowls, then ladle poaching liquid over. Scatter the coriander leaves and the cucumber on top of prawns and noodles to serve.

Did you know? The origin of the coconut has been lost to history. Coconuts are a prehistoric plant that scientists believe came from the South Pacific around what is now New Guinea.