Nutrition Facts
Servings:
4
Amount Per Serving:
300 g
Calories
265
Protein:
23.6 g
Total Carbohydrates:
5.9 g
Sugar:
4.8 g
fibre:
Total Fat:
15.6 g
Saturated:
12.2 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
2260 mg
Prawns in Coconut Broth
Serves
4
Preptime
00hr 15min
Cooktime
00hr 20min
Ingredients
-
1 tbs coconut oil
-
1/2 red onion - finely chopped
-
2 garlic cloves - chopped
-
2-3 small red chilli - chopped (deseeded if needed)
-
1 tsp mustard seeds
-
1 tsp turmeric
-
1-2 tbs fish sauce
-
peeled and devined dozen large MSC prawns
-
1 green capsicum - thinly sliced
-
3 zucchini - julienned
-
200mls coconut cream
-
100mls water/fish stock
-
pinch chilli flakes - topping
-
pinch sea salt
-
pinch black pepper
Method:
- Heat the coconut oil in a fry pan on medium heat
- Add the onion, garlic and chilli and cooked for 2-3 minutes
- Add the mustard seeds and turmeric and cooked for a further 2-3 minutes
- Throw in the coconut cream
- Add 100mls of water or fish stock
- Add fish sauce and let simmer for 5 minutes before adding the capsicum, zucchini and prawns
- Cook until the prawns turn from translucent to opaque approx 5-6 minutes (low-medium heat)
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