King prawns sauteed in coconut oil

"This coconut twist on an Aussie favourite incorporates loads of fresh herbs, spices and vegetables for a nutritious and refreshing meal," David Freeman, founder of H2Coco, told ninemsn COACH.  

You will need

Chilli Jam
1 tbsp H2CoCo coconut oil
1/2 red onion, finely diced
1 garlic clove, finely sliced
4 thyme sprigs
500g ripe tomatoes, finely diced
6 long Thai chillies, finely sliced
6 kaffir lime leaves, finely shredded
200g brown sugar
40ml white wine vinegar
2tbs lemon juice
1tbs fish sauce
2cm piece of fresh ginger

Plus...
24 green king prawns, peeled and deveined
1tbs H2CoCo coconut oil (OVCO)
salt and pepper
2tbs fried shallots
2tbs toasted shredded coconut
coriander leaves to garnish

Method

1 To make the chilli jam, place a medium sized saucepan on the stove over a medium heat. Melt down the coconut oil in the pot and sauté off the onion, garlic, chilli and thyme until the onion is translucent

2 Add the rest of the ingredients and gently simmer for 15-20 minutes or until the mixture has reached a jam-like consistency. Finally, grate the fresh ginger into the jam.

3 To prepare the prawns, place a large frying pan on the stove over a high heat. Once the pan is hot add the coconut oil. Next add half the prawns, one at a time making sure they are evenly spaced around the pan. Cook the prawns over a high heat for 90 seconds on each side, depending on the size of the prawn. Once they come out of the pan season them with salt and pepper.

4 When all the prawns are cooked, reduce the heat to low and return the prawns to the pan. Stir 2 tablespoons of the chilli jam through the prawns.

5 Serve the prawns on a board, spoon over some more of the chilli jam, sprinkle over some of the fried shallots and toasted coconut and finally garnish with some coriander leaves.