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Prawns in Ginger Coconut Sauce HT MC 30mins
Serves 4 Hot Shellfish Seafood Main Course Gluten Wheat Dairy free Eggless
Ingredients 2 tbsp freshly grated Ginger 4 Garlic Cloves, crushed 1 tbsp Ground Turmeric 1 Red Chilli Pepper, deseeded and chopped 2 tbsp White Wine Vinegar 2 tbsp Peanut Oil 2 Onions, chopped 450g/1lb Raw King Prawns (shrimp) 2 Tomatoes, chopped 180ml/6fl.oz. Coconut Milk 2 teasp Black Pepper 2 tbsp freshly chopped Coriander
Instructions
1. Place the ginger, garlic, turmeric, chili pepper, and vinegar in food processor or liquidiser and process until it forms a smooth paste.
2. Heat the peanut oil in a large pan or wok until hot, add the onions and spice paste and stir-fry for 2 to 3 minutes.
3. Add the prawns and stir-fry for 4 minutes or until they change colour then add the tomatoes, stir well and cook for 2-3 minutes.
4. Stir in the coconut milk, reduce the heat and simmer for 7-8 minutes until thickened.
5. Add the black pepper and chopped coriander and cook for a further 2 minutes. Serve hot.
More Seafood & Fish Recipes | General Fish Prep & Cooking Times | Types of Fish
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