Grilled King Prawn Served With A Spicy Coconut Saffron Sauce
Posted by Wayne Lyons on
1/2 medium onion diced
1 clove of garlic minced
1 bay leaf
1/2 cup white wine
1/2 teaspoon saffron threads
2 tablespoons rapeseed oil
3 tablespoons of Chef Waynes Mango Orange Saffron Aji Chili Sauce
1/2 a can of coconut milk
2 ounces / 60 grams of whipping cream
King prawn marinade
10 King Prawns ( 8/11 size )
3 tablespoons of olive oil
1 pinch of sea salt
1/4 teaspoon Demerara sugar
2 cloves of garlic minced
Combine sugar, olive oil, sea salt, and minced garlic in a medium-sized bowl. Coat the king prawns with the mixture, and refrigerate for 30 minutes.
In a medium-sized saucepan, sauté diced onions, minced garlic, and bay leaf in rapeseed oil until the onions become translucent. Add white wine and saffron, then reduce by half. Pour in coconut milk, and bring to a simmer. Add whipping cream and Chef Waynes Soul Sauce, whisking slightly to combine the ingredients. Cook until the sauce thickens slightly, and then finish it off with salt and white pepper to taste.
Preheat the broiler/grill to high. Put the marinated king prawns on a sheet pan, and grill them on the middle shelf, making sure they don't burn. The prawns should be slightly firm to the touch once done, which should take around 2-3 minutes.
Warm the sauce and remove from heat. Toss the grilled prawns until thoroughly coated with the sauce. Serve over basmati rice, and garnish with diced mango and freshly chopped coriander.