Tenderstem Coconut and Prawn salad

Tenderstem Coconut and Prawn salad
 
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Ingredients

Ingredients
Method
 
  • You'll need:
  • 200g Tenderstem broccoli (sliced in half at a diagonal)
  • 200g raw king prawns
  • Handful beansprouts
  • 2 tbsp toasted desiccated coconut
  • Drop sunflower oil
  • Dressing:
  • 3 shallots peeled
  • 3 big red chillies deseeded
  • 1 tsp turmeric powder
  • 1 tsp ground coriander
  • Pinch salt
  • 1 tsp sugar
What to do:

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.

Tenderstem Coconut and Prawn salad

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Method


What to do:

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.
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