Caribbean Prawn And Sweet Potatoes In Coconut Sauce - cooking recipe

Ingredients

450 g sweet potatoes, peeled and diced
1 large onion, chopped
1 garlic clove, crushed
1 inch piece fresh ginger, grated
1 red chili peppers or 1 green chili pepper, de-seeded and chopped
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground allspice
2 tablespoons coconut cream
570 ml water
120 g peeled prawns
120 g chicory lettuce, shredded
225 g bok choy, shredded
1 tablespoon dark brown sugar
2 tablespoons lime juice
salt
desiccated coconut, to sprinkle

Preparation

In a large saucepan, mix together the sweet potatoes, onion, garlic, ginger, chilli pepper, spices, coconut cream and water.
Bring to the boil and simmer until the potato is almost tender.
Add the prawns, chicory and chinese leaves. Simmer for 4 - 5 minutes, until the ingredients are warmed through, but the leaves are still crisp.
Add the sugar and lime juice, and season to taste.
Serve sprinkled with the dessicated coconut.