The flexible pescatarian: spicy coconut prawns recipe

Whether you’re looking to cut back on meat or get creative with crustaceans, this seafood dish packs a tangy and tasty punch

I try and keep a bag of frozen raw prawns in the freezer so I can make this recipe whenever I fancy it. The prawns are quick to defrost and often more economical than buying fresh. I do, however, need to lightly squeeze out excess water from the defrosted prawns in kitchen paper before marinating, otherwise they become too watery when frying.

Related: Harriet Birrell’s choc chip caramel fudge brownies recipe

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Source: theguardian