The exotic flavour of coconut milk makes these prawns a rich and tasty treat. Though if you're not a fan of seafood, try adapting the recipe to use with chicken- it should work just as well.
Ingredients
- 1 large red pepper, deseeded and cut into strips
- Large knob of fresh root ginger, peeled and sliced into sticks
- 100g creamed coconut from a block, grated
- 200g frozen prawns, thawed
- 3 spring onions, trimmed and shredded
- Sunflower oil
- Salt and freshly ground black pepper
WEIGHT CONVERTER
Method
- Heat 1 tablespoon of sunflower oil in a pan, add the red pepper and ginger and cook gently over a moderate heat for 3 to 4 minutes.
- Mix the coconut with 200ml hot water. Pour into the pan and bring to the boil. Simmer for 5 minutes, until the pepper has softened.
- Add the prawns and warm through. Season and stir in the onions. Serve immediately. You can use the rest of the bag of prawns in a sandwich, or to make prawn cocktails.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Baked stuffed peppers
This recipe for roasted bacon and egg stuffed peppers is a classic woman's weekly recipe taken from 1958. Stuff the peppers with bacon, egg and breadrumbs and spinkle with plenty of cheese. Bake for 50 mins and serve hot with peas or salad.
By Octavia Lillywhite Published
-
Easy Mediterranean stuffed peppers
These delicious stuffed peppers are filled with melted Edam and make a great midweek meal. They're easy to make but look very impressive and will brighten up dinner time with the colourful peppers!
By Jessica Dady Last updated
-
Roasted peppers with spiced beans and goat's cheese
This is a great twist on the usual stuffed peppers recipe with spicy beans and tangy goat's cheese in this hearty vegetarian dish.
By GoodtoKnow Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published