We love the simplicity of this recipe and the tasty results. Perfect when you want something light and quick. The cooked cucumber is different and a good substitute for Cho-Cho too.
Ingredients
- 250 g shelled large prawns
- 2 chopped spring onions
- ½ diced yellow pepper
- ½ diced red pepper
- Handful of fresh spinach
- ½ large cucumber, julienne
- ½ tsp stock powder
- Splash of olive oil
- Small handful of chopped coriander
- 1 ½ dsp Tropical Garlic Sauce
- 100ml coconut milk if you want a creamy sauce
Method
Wash and prepare all the veg. Put a splash of olive oil into a hot frying pan or wok, add the chopped spring onions, yellow and red peppers, cucumber and stock powder. Mix well.
Gently fry everything off until tenderised and with a little colour for approximately five minutes then add the garlic sauce and the prawns. Mix well and simmer for another 3 – 5 minutes
Chop and add the fresh coriander and mix in so you can either serve it like this or add a small amount of coconut milk to make a creamy version
Serve with Rice ‘n Peas
Chef Bernie's Blog 