Name: Garlic and coconut prawns
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 1 onion, thinly sliced; 2 teaspoon crushed garlic; 2 teaspoon chopped mild chilli; 24 green prawns, peeled, tails intact, deveined; 400 millilitre can coconut milk; 2 teaspoon fish sauce; 1 tablespoon soy sauce; 250 gram punnet cherry tomatoes; 50 gram baby spinach leaves; 2 tablespoon pureed coriander leaves; sliced green onion (shallots) and rice noodles to serve

Garlic and coconut prawns

Packed full of Asian flavour, fresh prawns with garlic and coconut create a meal sensation in one bowl.

Serves 4

Prep

20M

Cook

12M

Total

32M

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Ingredients

1 tablespoon peanut oil

1 onion, thinly sliced

2 teaspoon crushed garlic

2 teaspoon chopped mild chilli

24 green prawns, peeled, tails intact, deveined

400 millilitre can coconut milk

2 teaspoon fish sauce

1 tablespoon soy sauce

250 gram punnet cherry tomatoes

50 gram baby spinach leaves

2 tablespoon pureed coriander leaves

sliced green onion (shallots) and rice noodles to serve

Method

1.Heat oil in a work or large frying pan on high. Stir fry onion, garlic and chillli for 1-2 minutes until tender and aromatic.

2.Add prawns. Stir-fry 2-3 minutes until just changed in colour. Remove from work. Cover to keep warm.

3.Combine milk and sauce in same wok. Bring to boil. Reduce heat and simmer for 5 minutes until sauce thickens slightly. Remove from heat.

4.Return prawn mixture to wok with tomatoes, spinach and coriander. Toss for 1-2 minutes. Top with green onion and serve with rice noodles.

Prepare rice noodles according to packet instructions. Green prawns will be a pick-orange colour and opaque when cooked.
Note

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Ingredients

Method

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