Coconut Seafood Recipe

Ingredients :

Serves 4

• 2 tbsp sunflower oil

• 450g / 1lb raw king prawns, peeled

• 2 bunches spring onions, trimmed and thickly sliced

• 1 garlic clove, peeled and chopped

• 2.5cm / 1 inch piece fresh root ginger, peeled and cut into matchsticks

• 125g / 4oz fresh shiitake mushrooms, rinsed and halved

• 150ml / ¼ pint dry white wine

• 200ml / 7 fl oz carton coconut cream

• 4 tbsp coriander, freshly chopped

• salt and freshly ground black pepper

• freshly cooked fragrant Thai rice, to serve

Method :

1. Heat a large wok, add the oil and heat until it is almost smoking, swirling the oil around the wok to coat the sides. Add the prawns and stir-fry over a high heat for 4-5 minutes, or until browned on all sides. Using a slotted spoon, transfer the prawns to a plate and keep warm in a low oven.

2. Add the spring onions, garlic and ginger to the wok and stir-fry for 1 minute. Add the mushrooms and stir-fry for a further minutes. Using a slotted spoon, transfer the mushroom mixture to a plate and keep warm in a low oven.

3. Add the wine and coconut cream to the wok, bring to the boil and boil rapidly for 4 minutes, until reduced slightly.

4. Return the mushroom mixture and prawns to the wok, bring back to the boil, then simmer for 1 minute, stirring occasionally, until piping hot. Stir in the freshly chopped coriander and season to taste with salt and pepper. Serve immediately with the freshly cooked fragrant Thai rice.

Nutritional Facts per 100g :

energy 125kcals/527kj

protein 8g

carbohydrate 12g

fat 5g

fiber 0.2g

sugar 0.3g

sodium 0.5g

√  cow's milk-free    √  egg-free    √  gluten-free    √  wheat-free     √  nut-free