Spicy stir-fry with prawns and sweet coconut potatoes
A unique potato dish, with a refreshing Oriental
serves 10
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Ingredients
1 kg King prawns (uncooked)
5 g Fresh garlic, finely chopped
10 g Fresh ginger, finely chopped
20 ml Rapeseed oil
1 kg White cabbage, chopped
400 g Courgette in halved slices
300 g Red bell pepper, diced
300 g Bean sprouts
400 ml Sweet chilli sauce
400 ml Vegetable stock
20 ml Lime juice
200 g Spring onions, thinly sliced
30 ml Rapeseed oil
For the potatoes
1.6 kg Aviko Steam and Fresh 20/30
potatoes
30 ml Rapeseed
50 g Cane sugar
100g Desiccated coconut
Preparation
- Marinate the prawns in the garlic, ginger & rapeseed oil
for at least 1hr
- Blanch the cabbage and chill
- Then combine all vegetables, stir fry altogether in rapeseed
oil
- Coat the vegetables with sweet chilli dipping sauce and
vegetable stock
- Season with salt and lime juice and garnish with the sliced
spring onion
- Sauté the potatoes in a wok or frying pan until golden brown,
then add sugar and coconut and lightly caramelise
- Season to taste
Tip
For a vegetarian alternative, use tofu instead and add 200g of
cashew nuts.