Whether you’re looking for some comfort food or cooking to impress, this recipe of prawns that are delicately poached in an aromatic spiced coconut broth will not only satiate your taste buds but will also impress your loved ones. The star ingredients are no doubt Lakadong Heirloom Turmeric and Muziris Black Pepper adding depth of flavour when simmered with the prawn heads and shells. Dela Kwami Acolatse (aa-ko-la-che), an Accra based Chef and an artist, shares this gorgeous recipe.
~ Gather Your Ingredients ~
|4 Prawns (Black Tiger prawns used in this recipe)|
|2 Onions (medium)|
|100 g Spring Onions|
|5 Stalks of Parsley|
|2 Carrots (big)|
|2 tsp Lakadong Heirloom Turmeric [Add to cart]|
|1 tbsp Muziris Black Pepper [Add to cart]|
|8-10 Ternate Cloves [Add to cart]|
|5 Green Kpakpashito|
|4 Garlic cloves|
|2 Bay Leaves|
|Salt to taste|
|1 Lemon (big)|
|2 tsp All spice seasoning to taste (or substitute with a blend of cinnamon, nutmeg & cloves) [Add to cart]|
|1/2 cup Coconut Milk|
~ Preparation Instructions ~
1. Peel, clean and devein the prawns. Set aside the heads and shells for the broth.
2. Add the prawn shells and heads in a big pot along with roughly chopped carrots and spring onions, parsley, green kpakpashito, garlic, bay leaves and black peppercorns. Cut the onions in halves and stud 2-3 cloves on each half and add it to the pot. Add about 5 cups of water or enough to fill the pot and have all ingredients submerged completely.
3. Bring the pot to boil, then reduce the heat and let it simmer, uncovered, for about 20-30 minutes. Skim the scum, fat or any impurities from the surface of the broth, with a spoon, as the broth simmers.
4. Strain the broth through a large strainer or colander and then again through a fine-mesh sieve.
5. In another pot, bring the broth to a boil, add turmeric and stir. Then add the coconut milk and continue to simmer. Squeeze the juice of lemon, keep the lemon rinds for when you poach the prawns. Next season with salt & all-spice and bring the broth to boil.
6. Poach the prawns in the broth for a brief 2 minutes until just cooked. Remove the poached prawns and set aside.
7. Bring the broth to boil again for a few minutes until slightly reduced for a more concentrated broth.
8. Once ready, pour the broth over the poached prawns. Finish off with chilli oil or any flavoured oil of choice.
Chef Dela plated the final dish with some spring onion curls, chilli oil drizzle and a showstopper turmeric coral tuile.