Cocoa Bean Curried King Prawns RecipeOrigin: Hawaii Period: Traditional |
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Cocoa beans are the fatty seed of the cacao tree from which chocolate is made. Tbaked and hulled seeds (known as 'cocoa nibs') are used in cooking (both sweet and savoury) as a flavouring and being the seeds of a plant they actually count as a spice. Ingredients
30g toasted macadamia nuts 
Cocoa Bean Curried King Prawns Preparation:Method:MethodBeging by preparing the curry base. Add the water, lemongrass, galangal, ginger and shallto to a blender and process until smooth. Add the macadamia nuts, cocoa bean paste, turmeric and kaffir lime leaves and process until everything is blended together. Add the oil to a pan and when hot add the chilli paste and dried chillies. Fry for 3 minutes then add the blended ingredients. Bring to a simmer, cover and cook for 20 minutes. Remove from the heat and allow to cool (this sauce will keep in the fridge for up to a month). Mix the ingredients for the prawn marinade together and rub al over the prawns. Cover and alow to marinate in the fridge for at least 8 hours. Add oil to a wok and heat until just at the smoking point. Add about half your prawns to the pan and allow to brown before turning. Set aside and cook the other half of the shrimps. Again, set aside. Place the sauce in the pan, bring to a boil then ad all the cooked prawns. Cook for 1 minute then take off the heat. Serve immediately on a bed of rice and garnished with wedges of fresh pineapple. |
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