Moqueca: Brazilian Coconut Prawn Stew
with Garlic Jasmine Rice
Jumbo prawns gently poached in a creamy stew with coconut milk, red bell peppers, tomatoes, lime and cilantro. It’s simple yet delicious!
Cals 653 · Prot 35 · Carbs 94 · Fat 21
Global Eats
35 min
Jumbo prawns gently poached in a creamy stew with coconut milk, red bell peppers, tomatoes, lime and cilantro. It’s simple yet delicious!
Cals 653 · Prot 35 · Carbs 94 · Fat 21
Global Eats
Ingredients
Prawn stew
Jumbo prawns
7*
300 Grams
Red onion
1 Piece
Red pepper
1 Piece
Tomatoes
1 Piece
Small red chilli
1 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Tomato paste
30 Grams
Cumin powder
2 Grams
Paprika powder
2 Grams
Coconut milk
200 ML
Chicken stock cube
4*5*9*15*
1 Piece
Water
100 ML
Lime
1 Piece
Fresh coriander
15 Grams
Garlic Rice
Garlic cloves
2 Piece
Jasmine rice
150 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Water
300 ML
Allergens
*7 Crustaceans, *4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2732 / 653 |
| Fats (g) | 20.8 |
| of which saturated (g) | 11.6 |
| Carbohydrates (g) | 94 |
| of which sugars (g) | 10 |
| Fibers (g) | 9.8 |
| Proteins (g) | 34.5 |
| Salt (g) | 3.3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Peel and finely chop the red onion.
- Deseed and slice the red pepper into strips.
- Slice the tomatoes into wedges.
- Peel and finely slice the garlic.
- Thinly slice the red chilli.
Tip! Sensitive to spice? Deseed the red chilli and use only a small amount.
2 Cook garlic rice
- Rinse and drain the rice.
- Heat a pot with a lid over a medium heat with a drizzle of oil.
- Once hot, add the garlic. Cook for 1 min until fragrant and golden.
- Add the rice, a pinch of salt and the measured water. Bring to a boil over a high heat.
- Once boiling, reduce the heat to low and cover.
- Cook for 10-12 min or until the water is absorbed and the rice is cooked.
- Once cooked, remove the pot from the heat.
- Keep covered until serving.
3 Prep prawns
- Rinse and pat the prawns dry with kitchen paper.
- Using a box grater or zester, grate the lime zest over the prawns, taking care to avoid its bitter white pith.
- Squeeze half the lime juice over the prawns (reserving the rest for garnish).
4 Make stew
- Meanwhile, bring a pot over a medium-high heat with a drizzle of oil.
- Once hot, add the onions, red peppers, red chilli (spicy!), and a pinch of salt.
- Fry for 3-5 min until softened.
- Add the tomatoes, tomato paste, cumin, paprika.
- Cook for 2-3 min further.
- Add the coconut milk, chicken stock cube, and measured water.
- Reduce the heat to medium.
- Simmer for 5 min further until thickened.
5 Add prawns
- Meanwhile, pick and finely chop the coriander.
- Add the prawns to the stew.
- Gently simmer for 3-4 min until cooked through.
- Add in the coriander and another squeeze of lime juice.
- Stir, and turn off the heat.
6 Serve
- Serve the Moqueca: Brazilian Coconut Prawn Stew with Garlic Jasmine Rice.
- Garnish with any remaining coriander and lime.
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