Spicy Coconut Prawns With Cassava - cooking recipe

Ingredients

500 g cassava, peeled and cut into chunks
1 kg raw jumbo peeled prawns
2 None limes, juice only
2 tbsp vegetable oil
1 large onion, peeled and finely chopped
1 None red pepper, deseeded and diced
1 None yellow pepper, deseeded and diced
1 None green pepper, deseeded and diced
1 None red chilli pepper, deseeded and thinly sliced
1 None tomato, skinned and chopped
400 ml can coconut milk
2 tbsp fresh chopped coriander, plus extra sprigs to garnish
1 kg fried potato wedges, to serve

Preparation

Cook the cassava in a saucepan of boiling water until very tender. Toss the shrimp in the lime juice and set aside.
Meanwhile, heat the oil in a large deep skillet on medium heat. Cook the onion, peppers and chili pepper for 6-7 mins. Add the tomato and cook for a further 5 mins, stirring. Stir in the shrimp and cook for 2-3 mins.
Drain the cassava and mash until smooth with the coconut milk. Stir the cassava mixture into the shrimp and cook gently, stirring for 5 mins, adding a little water if needed.
Stir in the chopped cilantro and season to taste with salt and freshly ground black pepper. Serve in warmed bowls garnished with the cilantro sprigs.