Community recipe
Charred Prawns with Coconut-Cashew Greens (Mozambican-Inspired)
A bright, weeknight-friendly interpretation of Mozambique’s coastal flavors: succulent prawns are quickly seared, then folded into tender greens simmered with coconut, roasted cashews, garlic, ginger, and chili. Serve the creamy, savory greens over fluffy rice for a satisfying one-bowl meal.
- Serves
- 4
- Prep
- 15 min
- Cook
- 40 min
- Difficulty
- medium
Get ready
Ingredients
- 360 g long-grain rice
- 600 ml waters
- 30 ml coconut oil
- 150 g onions, finely chopped
- 12 g garlics, finely chopped
- 15 g fresh gingers, finely grated
- 1 red chili, thinly sliced
- 300 g tomatoes, diced
- 400 g collard greens, stems removed and leaves thinly sliced
- 400 ml coconut milks
- 250 ml vegetable stock
- 60 g roasted cashews, roughly chopped
- 500 g raw prawns, peeled and deveined
- 30 ml lime juice, freshly squeezed
Make it
Instructions
- 01
Cook the rice
Rinse 360 g long-grain rice under cool water. Combine the rice with 600 ml water in a saucepan and bring to a boil. Cover, reduce the heat to low, and cook until the water is absorbed and the grains are tender. Remove from the heat and let the rice stand covered while you finish the greens.
- 02
Build the aromatic base
Warm 30 ml coconut oil in a wide sauté pan over medium-high heat. Add 150 g onion, 12 g garlic, 15 g fresh ginger, and 1 each red chili. Cook, stirring often, until the onion is translucent and the aromatics are fragrant. Stir in 300 g tomato and cook until the tomato softens and the mixture looks glossy.
- 03
Simmer the coconut greens
Add 400 g collard greens and stir until they begin to wilt. Pour in 400 ml coconut milk and 250 ml vegetable stock, then fold in 60 g roasted cashews. Bring the pan to a gentle simmer and cook until the greens are tender and the sauce has thickened slightly.
- 04
Sear and finish the prawns
Gently fold in 500 g raw prawns and cook until they are opaque and firm throughout, turning once so they cook evenly. Remove the pan from the heat and stir in 30 ml lime juice. Taste and adjust the chili level if desired, then spoon the coconut greens and prawns over the rested rice.
