Spiced Prawns with Almonds    HT  MC   Fijian   55mins

Serves 4    Hot   Shellfish    Nuts  Main Course    Dairy Free   Eggless  Fiji  Oceania

Ingredients

3 tbsp Vegetable Oil or Ghee

2 Bay Leaves

1 x 7.5cm/3-inch Cinnamon Stick

The seeds from 5 Cardamom Pods, crushed

675g/1-½ lb large Raw Prawns (shrimp), shelled and deveined

2.5cm/1-inch Fresh Ginger Root, grated

1 Onion, chopped

4 Garlic Cloves, crushed

1 tbsp Plain Flour

3 tbsp Ground Almonds

½  teasp ground Turmeric

600ml/20fl.oz. Coconut Cream

2 Green Chilies, deseeded and finely chopped

1 teasp Sugar

Salt

1 tbsp Lime Juice

Instructions

1. Heat the ghee or oil in a frying pan, add the bay leaves, cinnamon and cardamom and sauté for 2 minutes.

2. Add the prawns and cook for 2 minutes, stirring constantly. Remove the prawns and set aside.

3. Reheat the oil then add the ginger, onion, and garlic, and fry for 5 minutes, stirring.

4. Add the flour, almonds, and turmeric, and cook for 2 minutes, stirring constantly.

5. Add the coconut milk, chilies and sugar, mix well and simmer over a low heat for 10 minutes.

6. Return the prawns to the pan, season with salt and continue to simmer for about 5 minutes, stirring from time to time.

7. Stir in the lime juice then remove from the heat and serve immediately.

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