Caribbean Prawn and Sweet Potatoes in Coconut Sauce |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe makes delicious use of the 'so good for you' sweet potato. Yams are a white version of sweet potato and can be used equally well. Try serving this with steamed rice, mixed with cooked peas ad sweetcorn. Taken from Hot And Spicy Cooking : Colour Library Ingredients:
450 g sweet potatoes, peeled and diced |
1 large onion, chopped |
1 garlic clove, crushed |
1 inch piece fresh ginger, grated |
1 red chili peppers or 1 green chili pepper, de-seeded and chopped |
1/4 teaspoon ground cumin |
1/4 teaspoon ground coriander |
1/4 teaspoon ground allspice |
2 tablespoons coconut cream |
570 ml water |
120 g peeled prawns |
120 g chicory lettuce, shredded |
225 g bok choy, shredded |
1 tablespoon dark brown sugar |
2 tablespoons lime juice |
salt |
desiccated coconut, to sprinkle |
Directions:
1. In a large saucepan, mix together the sweet potatoes, onion, garlic, ginger, chilli pepper, spices, coconut cream and water.
2. Bring to the boil and simmer until the potato is almost tender.
3. Add the prawns, chicory and chinese leaves. Simmer for 4 - 5 minutes, until the ingredients are warmed through, but the leaves are still crisp.
4. Add the sugar and lime juice, and season to taste.
5. Serve sprinkled with the dessicated coconut.
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