Succulent raw prawns cured in lime juice and tossed with coconut cream, cucumber, tomato, and chili, a seafood variation of Samoa's beloved oka.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Butterfly the prawns and place in a bowl.
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2
Pour lime juice over prawns, ensuring all are submerged. Refrigerate 20 min until prawns turn pink and opaque.
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3
Drain most of the lime juice.
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4
Add coconut cream, cucumber, tomatoes, red onion, and chili.
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5
Toss gently and season with salt.
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6
Serve immediately, chilled.
Did You Know?
The acid in lime juice effectively "cooks" the prawns through denaturation, the same chemical process that heat causes in proteins.
Chef's Notes
Equipment Tips
- mixing bowl
- sharp knife
Garnishing
lime wedge, chili slices
Accompaniments
The Story Behind Oka Ula
Oka ula extends the ancient Polynesian tradition of curing raw seafood in citrus to prawns, which became available through modern aquaculture and imports. It demonstrates how Samoan cuisine continuously evolves while maintaining its core flavor principles of lime and coconut.
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