Ingredients(Serves 4)
2 tablespoons (30 ml) Extra Virgin Olive Oil
1 stalk of lemon grass, finely chopped
1 tablespoon (15 ml) fresh ginger, chopped
2 cloves garlic, crushed
1 red pepper, sliced
1 or 2 red chillies, chopped
¼ cup (65 ml) desiccated coconut
10 Freshline cherry tomatoes
1 box (500 g) whole prawns
Method
Heat the oil in a wok and add the lemon grass, ginger, garlic, red pepper and chillies. Sweat gently to allow the fragrant flavours to develop. Add the coconut and toast gently. Remove and set aside.
Stir-fry the prawns and cherry tomatoes in the same pan. Add a little extra oil if needed. Toss until the prawns turn pink and are cooked through. Return the spiced coconut mixture to the pan. Serve with rice.
Source: www.spar.co.za
