Steak with Prawns in Bryon Bay Fiery Coconut Chilli Sauce

I was really fancying a Surf and Turf but the creamy garlic sauces are not a favourite with Noel so I decided to create a "prawn sauce" to top our steak that Noel would enjoy and would also satisfy my craving at the same time.

Recently we have really been enjoying the Byron Bay Chilli Co Fiery Coconut Chilli Sauce.  It has an amazing flavour and while it's rate medium hot it sure does have a kick that's for sure.  Hog's Breath Cafe serve it on their menu and Noel always orders it when we eat there.

I have to say the sauce I made was actually delicious.  Still full flavoured even though I did combine it with cream it definitely made an interesting change to the normal "Surf and Turf".

Steak with with Prawns in Bryon Bay Fiery Coconut Chilli Sauce

Serves: 2

ProPoints per serve: 12

2 scotch fillet steaks 200 grams each, barbecued to your liking

cooking spray

250 grams large green king prawns, peeled and rinsed

2 spring onions, sliced

1 clove garlic, crushed

2 tablespoons Byron Bay Chilli Co. Fiery Coconut Chilli Sauce

2 tablespoons water

1 teaspoon chicken stock powder

2 tablespoons reduced fat cream

Cook steaks your preferred way and to your liking, keep warm.

Spray a large frying pan with cooking spray and cook prawns for  1 - 2 minutes each size until colour starts to change (but do not overcook).  Remove to a plate.

Respray the same pan with cooking spray and add spring onions and garlic over a medium heat.  Saute for 2 minutes or until spring onions have softened.  Add chilli sauce and water, mixing well to combine.

Stir through cream until combined.

Return prawns to the pan and cover with sauce.  Continue to stir until heated through and sauce has returned to a slight boil (do not boil).

Serve prawns and sauce drizzled over steak.

(Click here for a printable version of this recipe)