Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 2 tablespoons of gochujang, 1 tablespoon of fresh lime juice, 2 minced garlic cloves, and 1/2 teaspoon of salt in a small bowl to create a spicy paste.

2. 2

   Marinate 500 grams of peeled and deveined large prawns with the prepared gochujang paste for at least 30 minutes in the refrigerator.

3. 3

   Thinly slice 200 grams of fresh okra and combine it with 1/4 cup of apple cider vinegar, 1 teaspoon of granulated sugar, and 1/2 teaspoon of salt in a separate small bowl, letting it sit to quick pickle.

4. 4

   Heat 2 tablespoons of dendê oil in a large pot or deep skillet over medium heat, then add 1 finely chopped red onion and sauté for 5 minutes until softened.

5. 5

   Stir in 1 finely chopped red bell pepper, 1 finely chopped yellow bell pepper, and 2 chopped ripe tomatoes, cooking for another 10 minutes until the vegetables are tender.

6. 6

   Pour in 400 milliliters of full-fat coconut milk and 1/2 cup of water, bring the mixture to a gentle simmer, and cook for 10 minutes to allow the flavors to meld.

7. 7

   Add the marinated prawns and the quick-pickled okra along with its liquid to the simmering sauce, cooking for 3-5 minutes until the prawns are just cooked through and turn opaque.

8. 8

   Garnish the stew generously with 1/4 cup of fresh chopped cilantro before serving immediately, perhaps with white rice or farofa.