Cooking time: 10 minutes
Coconut and Prawn Salad
Serves: 2
Ingredients:
200g Tenderstem® (sliced in half at a diagonal)
200g raw king prawns
Handful beansprouts
2 tbsp toasted desiccated coconut
Drop sunflower oil
For the dressing:
3 shallots peeled
3 big red chillies deseeded
1 tsp turmeric powder
1 tsp ground coriander
Pinch salt
1 tsp sugar
Method:
To make the dressing simply bung all the ingredients into a food processor and blitz until finely ground. You can also do this by hand by chopping everything finely, or the old traditional way of using a pestle and mortar.
Heat a tbsp oil in a large frying pan, add the dressing and cook for about 2-3 minutes until it is lovely and fragrant.
Add the prawns, desiccated coconut and Tenderstem®, stir fry for another 2 minutes, adding 100ml of hot water if it's looking a little dry, then add the bean sprouts at the end, cook for another minute or until the prawns are cooked through.
Serve either as an exotic side dish or as a delicious main course with steamed rice.
Recipe courtesy of Tenderstem®.
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