TJ CONWI'S COCONUT ADOBO PRAWNS

Serves: 4

Chef TJ Conwi struck out on his own to head up Ono Creatives, a kitchen and restaurant consulting service. But when COVID-19 struck he quickly pivoted to providing meals to food insecure people on the Downtown Eastside. Conwi and his team deliver 1,200-plus meals a week, using surplus food from local farms and food suppliers. Taste his latest creation, coconut adobo prawns.

20 large prawns

1/2 medium sized butternut

squash, cubed

1 bunch kale, leaves chopped, stalk minced

1/2 cup (125 ml) oil

5 garlic cloves, minced

1 small red onion, chopped

1 tbsp (15 ml) ginger, sliced 1 whole jalapeno or serrano pepper

1 tsp (5 ml) sambal oelek or Sriracha

1 tsp (5 ml) brown sugar

1 bay leaf 6 tbsp (90 ml) light soy sauce 2 cups (500 ml) coconut milk 1/4 cup (60 ml) apple cider or coconut vinegar

1 cup (250 ml) water, veg or fish stock

Salt and cracked black pepper

2 cups (500 ml) cooked rice

1. In a wok or large sauce pan, heat oil and sauté garlic until golden brown. Add onion and sauté for 1 minute then add ginger. Add vinegar, soy sauce, bay leaf, sambal oelek, and sugar.

2. Simmer for 2 minutes.

3. Add squash and stir fry for 2 minutes.

4. Add coconut milk and water.

5. Bring to a boil and simmer for 3 minutes until squash is soft. Add kale stalk and jalapeno and stir-fry for 2 minutes.

6. Add kale leaves, simmer for 1 minute. Add prawns and simmer for additional 2-4 minutes, until prawns are cooked.

7. Season with freshly ground black pepper and salt, if needed. Serve with steamed rice.