Ingredients
500g raw tiger prawns, shells off & de-veined
3 tbsp ground nut oil
1 onion, chopped
1 courgette, chopped
1 red pepper, chopped
1 handful shiitake mushrooms
3 garlic cloves, finely grated
2.5cm/1in piece root ginger, finely grated
Small bunch fresh coriander
1 tin coconut cream
To taste soy sauce
To taste fish sauce
Salt
Method
- Sauté the onions in ground nut oil because it is flavourless, along with the red peppers and courgettes to give it a bit of colour
- Add a splash of fish sauce, soy sauce, and leave until the vegetables are softened
- Add in a tin of coconut milk then the king prawns and mushrooms and poach them in the sauce
- Add a handful of fresh coriander, the garlic and ginger and simmer until it bubbles
- Season and serve with brown rice and a crisp, dry, white wine like a Sancerre or a Chablis
