Cocoa Nib Curried King Prawns is a traditional American recipe (from Hawaii) for a classic stew of king prawns and cocoa nibs in an Asian-flavoured curry-style base. The full recipe is presented here and I hope you enjoy this classic American version of: Cocoa Nib Curried King Prawns.
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Cocoa beans are the fatty seed of the cacao tree from which chocolate is made. The baked 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:
450g king prawns, peeled and de-veined
30g toasted macadamia nuts
60ml water
1 lemongrass stick, smashed and minced
30g galangal, minced
30g ginger, minced
60g shallot, minced
5 garlic cloves, finely minced
50g cocoa nibs, ground to a paste
1 tsp turmeric
2 Kaffir lime leaves crumbled
60ml groundnut oil
60ml chilli paste
1 tsp hot dried chillies, ground
Method
Begin by preparing the curry base. Add the water, lemongrass, galangal, ginger and shallot 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 prawns. 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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