Caribbean Prawn and Sweet Potatoes in Coconut Sauce Recipe #378702
This recipe makes delicious use of the 'so good for you' sweet potato. Yams are a white version of sweet potato and can be used equally well. Try serving this with steamed rice, mixed with cooked peas ad sweetcorn.
Taken from "Hot And Spicy Cooking": Colour Library
45 min | 20 min prep
SERVES 4
- 450 g sweet potatoes, peeled and diced
- 1 large onion, chopped
- 1 garlic clove, crushed
- 1 inch piece fresh ginger, grated
- 1 red chili pepper or green chili pepper, de-seeded and chopped
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground allspice
- 2 tablespoons coconut cream
- 570 ml water
- 120 g peeled prawns
- 120 g chicory lettuce, shredded
- 225 g bok choy, shredded
- 1 tablespoon dark brown sugar
- 2 tablespoons lime juice
- salt
- desiccated coconut, to sprinkle
- In a large saucepan, mix together the sweet potatoes, onion, garlic, ginger, chilli pepper, spices, coconut cream and water.
- Bring to the boil and simmer until the potato is almost tender.
- Add the prawns, chicory and chinese leaves. Simmer for 4 - 5 minutes, until the ingredients are warmed through, but the leaves are still crisp.
- Add the sugar and lime juice, and season to taste.
- Serve sprinkled with the dessicated coconut.
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5 stars