Marinade Prawns in Coconut Sauce

Name: Marinade Prawns in Coconut Sauce
Yield: Serves 4
Cuisine: Americas
Ingredients: juice of about ½ lime, to taste; 1 christophene, or 2 peeled courgettes; boiled rice and green salad, to serve; salt; 1 bay leaf; ½ × quantity Jerk Marinade; ½ tbsp sunflower or groundnut oil; 400 g (14 oz) cooked peeled North Atlantic prawns; 1 stick of celery, finely diced; 2 shallots, finely diced; 200 ml (7 fl oz) coconut milk

Preparation info

Serves
4

Difficulty
Easy

Appears in

Caribbean Food Made Easy

By Levi Roots

Published 2009

About

Christophene (also known as ‘cho-cho’) is a green, pear-shaped vegetable that is one of my favourites. Seek it out in shops and markets near Caribbean communities. It has a delicate taste that is almost like that of a dense, savoury melon, and a smooth, slippery flesh that holds other flavours very well.

Ingredients

½ × quantity Jerk Marinade
400 g (14 oz) cooked peeled North Atlantic prawns

Americas
Dinner
Pescatarian

Method

Make the jerk marinade, pour it over the prawns and turn them over so they are well coated. Cover and leave in the fridge for at least 4 hours, stirring once or twice.
To prepare the christophene, if using, cut it in half, cut out the central pip and peel off the skin. Cut each half into thin slices, as you would an apple. If using courgettes, cut the stalk fro