Creamy Prawn Moqueca
- Prep time: 15 minutes
- Cook time: 20 minutes
- Servings: 4
Ingredients
- 500g large prawns (raw, peeled and deveined)
- 400ml canned full-fat coconut milk
- 3 tbsp dendê oil (palm oil), divided (substitute olive oil if unavailable)
- 1 large yellow onion, thinly sliced
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 3 cloves garlic, minced
- 2 ripe plum tomatoes, chopped
- 1 fresh red chili (like bird's eye), deseeded and finely chopped
- Juice of 1 large lime
- A large handful of fresh coriander (cilantro), chopped
- Sea salt and freshly cracked black pepper to taste
Instructions
- Marinate the prawns: Place the peeled prawns in a bowl with half of the lime juice, minced garlic, a pinch of salt, and black pepper. Toss well and set aside to marinate for 10 minutes.
- Sauté the aromatics: Heat 2 tablespoons of dendê oil in a large, deep skillet or traditional clay pot over medium heat. Add the sliced onions and cook for 3 to 4 minutes until softened and translucent.
- Build the base: Add the red and green bell peppers, chopped tomatoes, and chopped chili to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables begin to release their juices and soften into a rich base.
- Simmer with coconut milk: Pour in the full-fat coconut milk and bring the mixture to a gentle simmer. Let it cook uncovered for about 8 minutes so the flavors meld and the sauce reduces slightly.
- Cook the prawns: Nestle the marinated prawns into the simmering sauce along with any remaining marinade juices. Cook for 3 to 5 minutes until the prawns turn pink and opaque, stirring gently to ensure even cooking. Do not overcook, or the prawns will become tough.
- Finish and serve: Drizzle the remaining 1 tablespoon of dendê oil and the rest of the fresh lime juice over the top. Remove from heat, scatter the chopped coriander generously across the dish, and serve hot.
Serving Suggestion: Serve alongside fluffy white rice or traditional farofa (toasted cassava flour) to soak up the rich, creamy coconut and palm oil broth.