You’ll Need
For the Moqueca Sauce
400ml coconut milk
300ml passata
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 small onion, thinly sliced
2 garlic cloves, finely grated
1 red chilli, finely sliced
1 tbsp dende palm oil or olive oil
1 tsp sweet paprika
1/2 tsp ground cumin
1 tsp sea salt
For the Prawns
650g raw peeled king prawns
Juice of 1 lime
Small handful coriander
2 spring onions, finely sliced
Optional but dangerous
Steamed rice
Farofa
Extra chilli
Method
Divide the coconut milk, passata, peppers, onion, garlic, chilli, oil, paprika, cumin and salt between four deep pots.
Stir well and cover each pot tightly with foil.
Air fry at 185°C for 15 minutes, stirring after 10 minutes.
Check the peppers are softened and the sauce is steaming.
Stir the prawns into the hot sauce.
Air fry uncovered at 190°C for 5-6 minutes, stirring once.
Check every prawn is opaque and piping hot.
Stir in the lime juice and most of the coriander.
Finish with spring onions and the remaining coriander and serve with rice.