Brazil­ian Prawn Stew

PREP TIME: 10 MINS COOK­ING TIME: 20 MINS SERVES: 2

No. 1 Magazine - - RECIPE -

IN­GRE­DI­ENTS:

• 1tbsp olive oil • 3 sticks of cel­ery, finely sliced • 1 green pep­per, finely chopped • 3 cloves gar­lic, crushed • 1 green chilli, de­seeded and sliced • ½ tsp cayenne pep­per • 2 large toma­toes, skinned & chopped • 6 spring onions, chopped into 2cm chunks • 400ml co­conut milk • 150ml veg­etable stock • 150g raw king prawns • Small bunch co­rian­der • 1 lemon

METHOD:

In a large saucepan heat the oil over a medium heat and gen­tly cook the cel­ery and pep­per for 4-5 min­utes with the lid on, stir­ring oc­ca­sion­ally, un­til it starts to soften. Add the gar­lic, chilli and cayenne and stir. Af­ter a minute stir in the toma­toes and spring onions. Cook for 3-4 min­utes then add the co­conut milk and stock. Bring to the boil. Add the prawns and sea­son. Sim­mer gen­tly for 5-6 mins un­til the prawns are cooked. Check the sea­son­ing then di­vide the stew be­tween two bowls and top with co­rian­der and a squeeze of lemon. Serve with rice or a chunk of bread. Credit: www.lovethe­crunch.com

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