Spiced prawns in coconut
The following will make enough for 4-5 people I think.
Preparation: 15 minutes. Cooking time: 15 minutes
4 tablespoons of oil
4 cloves of garlic, thinly sliced
2 inch cube of fresh ginger, chopped
1 red chilli, chopped (leave seeds in if you want some heat) or use chilli paste
1 large onion, sliced thinly
2 teaspoons ground coriander
1 teaspoon turmeric
1/2 tsp ground ginger (optional if you have used fresh ginger)
1 teaspoon salt
Black pepper to taste
2 tablespoons white wine vinegar
3/4 pint coconut milk - made from 150g coconut cream
2 tablespoons tomato puree
Small handful of coriander, chopped
Lemon juice to taste
1 packet of frozen king prawns, 250g defrosted
Coriander sprigs to serve if you like
Drain and clean the prawns - you may need to de-vein some of them.
Heat the oil in a wok, add the garlic and ginger and fry gently. Add the sliced onion and fry until soft and golden brown.
Mix the spices together in a bowl, add the salt and pepper, stir in the vinegar and mix to a paste. Add to the wok and fry for 3 minutes, stirring constantly.
Stir in the coconut milk and tomato puree and simmer for 5 minutes. You can add more chilli if you require more heat. Mix in some lemon juice, adjusting to taste.
Stir in the prawns and heat thoroughly for 2 to 3 minutes, until they are coated in the sauce. Add the handful of coriander towards the end of cooking.
Spoon into a warmed serving dish and garnish with more coriander sprigs if liked.
Great with basmati rice and either a salad, or stir fried beansprouts in tamari.