Grilled Prawns with Coconut Rice and Sacred Soutini Salt

This unique Mozambican dish is full of flavor and texture. The prawns are spicy and smoky from the grill, while the coconut rice is creamy and slightly sweet. The Sacred Soutini Salt adds a unique and rich flavor to the dish, complementing the natural sweetness of the coconut milk and the savory spices on the prawns. The lime wedges add a fresh and tangy kick to the dish, making it the perfect balance of flavors.

Prep Time: 10 mins 

Cook Time: 25 mins

Servings: 4

Ingredients:

• 1 pound of jumbo prawns, peeled and deveined
• 2 tablespoons of olive oil
• 1 tablespoon of paprika
• 1 tablespoon of ground cumin
• 1 tablespoon of garlic powder
• 1 tablespoon of dried oregano
• 1/2 teaspoon of cayenne pepper
• Salt and black pepper to taste
• 2 cups of coconut milk
• 1 cup of water
• 1 1/2 cups of long-grain rice
• 1/4 cup of chopped fresh cilantro
• 1 lime, cut into wedges
• Sacred Soutini Salt

Instructions:

1. In a large bowl, combine the olive oil, paprika, cumin, garlic powder, oregano, cayenne pepper, salt, and black pepper. Add the prawns to the bowl and toss to coat them evenly.
2. Preheat a grill or grill pan over high heat. Grill the prawns for about 2-3 minutes on each side, or until they are pink and cooked through.
3. In a medium-sized saucepan, combine the coconut milk, water, and Sacred Soutini Salt. Bring the mixture to a boil over high heat.
4. Stir in the rice and reduce the heat to low. Cover the saucepan and let the rice cook for about 15-20 minutes, or until the liquid is absorbed and the rice is tender.
5. Remove the rice from the heat and let it sit for a few minutes. Fluff the rice with a fork and stir in the chopped cilantro.
6. Serve the grilled prawns on top of the coconut rice, with lime wedges on the side. Sprinkle some Sacred Soutini Salt over the prawns and rice before serving.