Prawn Cutlets in Lemongrass & Chilli Tomato Sauce




  • 50ml coconut oil 
  • 24 prawn cutlets, tails on 
  • 1 iceberg lettuce, cut in half, washed 
  • 1 small bunch flat-leaf parsley, roughly chopped

Lemongrass & Chilli Tomato Sauce

  • 100ml coconut oil 
  • 1 onion, minced 
  • 1 Tbsp ginger, peeled and minced 
  • 2 tsp dried chilli flakes 
  • 1 stick lemongrass, bruised and cut in half 
  • 2 tsp Simon Gault Home Cuisine fish stock concentrate 
  • 2 tsp tom yum paste 
  • 1 Tbsp tomato paste 
  • 240g tomato purée 
  • 50ml Heinz tomato ketchup 
  • 100g coconut sugar 
  • 50ml soy sauce 
  • 5 tsp white vinegar 
  • 1½ tsp salt 
  • 1½ tsp cornflour mixed with 2 Tbsp water


Lemongrass & Chilli Tomato Sauce

Heat coconut oil in a medium saucepan on a high heat. Add the onion, ginger, chilli flakes, lemongrass, Simon Gault Home Cuisine fish stock concentrate and tom yum paste and cook until most of the liquid has evaporated and the mixture begins to caramelise (this should take about 6-8 minutes). Stir in the tomato paste, tomato purée and tomato ketchup. Add the coconut sugar, soy sauce, white vinegar and salt and bring to a gentle simmer for 8-10 minutes. Stir in the cornflour and water mixture until the sauce thickens. Set aside for the prawns.


Heat the coconut oil in a large frying pan over a high heat (or use a BBQ if you prefer) until the oil begins to shimmer. Add the prawn cutlets and cook for 2 minutes until they just start to colour then add 2 cups of lemongrass and chilli tomato sauce. Mix prawns through the sauce and cook for a further 2-3 minutes or until the prawns are cooked through and the sauce is hot. On a serving platter, place iceberg lettuce leaves and top with prawns and lemongrass and chilli tomato sauce. Garnish with chopped parsley then serve.