Steamed Ocean Prawns with Chilli and Coconut Broth

Serves 4
Time 50 minutes


20 large green ocean prawns, peeled, tails left on

For the spice paste:
20 ml peanut oil
1 stalk lemongrass, bashed and cut into large pieces
2 kaffir lime leaves
1 bunch of fresh coriander, roughly chopped including stems
1 red birdseye chilli
2 garlic cloves
40g fresh ginger
80g brown onion, peeled, roughly chopped
10g sea salt

50ml dry white wine
400ml tin coconut cream

To serve
Juice ½ lime
Salt to taste
Extra fresh baby coriander, roasted peanuts and crispy fried shallots for garnish


Place all the ingredients for the spice into the bowl of the MAGIMIX FOOD PROCESSOR and process for 30 seconds. Stop and push the ingredients down using spatula. Process for another 15 seconds until well combined and a paste consistency. Add a little extra oil if needed. Set aside until required.

Place the prawns into the large steamer attachment in one layer. Set aside until required.

Place the spice paste into the metal bowl of your MAGIMIX COOK EXPERT and set the EXPERT programme to Speed 2A, 5 minutes, 110 degrees C and run with the lid off.

After 3 minutes, pause the programme and add the wine. Continue running the programme.

Place the coconut cream into the metal bowl of the COOK EXPERT. Set the STEAM programme to Speed 1A, 13 minutes, 120 degrees C. Place the steamer attachment onto the COOK EXPERT and run the programme.

To serve, place 5 prawns in the centre of each bowl and pour some broth over, evenly dividing it across the 4 bowls.

Squeeze some fresh lime juice over each bowl and serve with some fresh baby coriander, crispy fried shallots and roasted peanuts on top.