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PrintPRAWNS WITH CHAYOTE IN TURMERIC SAUCE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Peel the chayotes, remove the seeds and cut into strips.
- Grind the fresh red chilies, onion, ginger, sliced lemon grass and the fresh turmeric to a paste in a food processor or mortar. Add the water to the paste mixture, with lemon juice and salt to taste.
- Add the top the lemon grass stem with the mixture into the pan . Bring to the boil and cook for further 1 minute .
- Add chayote or courgette pieces and cook for 3-5 minutes. Stir in the coconut milk. Taste and adjust the seasoning.
- Stir in the prawns and cook gently for 5 minutes. Remove the lemon grass stem. Garnish with shreds of chili and serve with rice.
INGREDIENTS
- 1-2 chayotes or courgettes (zucchini)
- 3 fresh red chilies, seeded
- 1 onion, quartered
- 1 teaspoon grated fresh root ginger
- 1 lemon grass stem, lower 5cm / 2in sliced, top bruised
- 1 in fresh turmeric, peeled
- 200 ml water
- Lemon juice
- 500 ml coconut milk
- 450 grams cooked, peeled prawns (shrimp)
- Salt
- Fresh red chili shreds, to garnish
- Boiled rice, to serve
3 comments for “Prawns with Chayote in Turmeric Sauce”
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