Brazilian Prawn Coconut Stew (Moqueca de Camarao)

Step 1

Put the prawns in a bowl and stir in half of the lime juice and the minced garlic. Season with salt and pepper and chill for 30 minutes.

Step 2

In a large pan, heat the coconut oil and fry the red onion and red pepper for 5 minutes until slightly softened. Stir in the garlic and green chilli and continue to cook for another minute.

Step 3

Add the red chilli flakes and paprika, sir to combine and cook for another 30 seconds. Add the prawns and simmer for 3-4 minutes until the prawns are almost cooked.

Step 4

Stir in the cherry tomatoes and cook for 2-3 more minutes, stirring often and breaking down the tomatoes with your spoon as they cook.

Step 5

Add the coconut milk, bring to a simmer, then allow to reduce and thicken for 1-2 minutes. Stir in the lime juice and season to taste. Serve with rice and topped with fresh coriander and extra lime wedges.