Coconut prawns with mint and lemongrass – Food & Home Magazine
Cool the afternoon down with refreshing coconut prawns with mint and lemongrass. It's quick, easy, delicious and perfect for summer!
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Ingredients
- 30ml fresh lemongrass, finely chopped
- 30ml lime juice
- 2ml soft brown sugar
- 400ml coconut milk
- 5ml peanut oil
- 20 king prawns, peeled and de-veined
- 1 bunch fresh mint
- 2 small cucumbers, finely sliced
- 60g desiccated coconut, lightly toasted
- 40ml bean sprouts
- 1 lime, cut into wedges, to serve
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