Succulent raw prawns cured in lime juice and tossed with coconut cream, cucumber, tomato, and chili, a seafood variation of Samoa's beloved oka.
Ingredients
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500g raw prawns, peeled and deveined
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6 limes, juiced
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200ml coconut cream
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1 cucumber, diced
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2 tomatoes, diced
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1 small red onion, finely sliced
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1 chili, finely chopped
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Salt
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.