Spicy stir-fry with prawns and sweet coconut potatoes

  • Spicy stir-fry with prawns and sweet coconut potatoes

Spicy stir-fry with prawns and sweet coconut potatoes

Preparation

  1. Marinate the prawns in the garlic, ginger and rapeseed oil for at least 1 hour.
  2. Blanch the cabbage and chill.
  3. Combine all vegetable, stir-fry altogether in rapeseed oil.
  4. Coat the vegetable with sweet chilli dipping sauce and vegetable stock.
  5. Season with salt, pepper and lemon juice and garnish with sliced spring onion.
  6. Sauté the potatoes in a wok or frying pan until golden brown, then add sugar and coconut, lightly caramelise.
  7. Season to taste.

Tip

For a vegetarian alternative, use tofu instead and add roughly chopped cashew nuts.