Ingredients
-
450
-
1
-
1
-
1
-
1
-
1/4
-
1/4
-
1/4
-
2
-
570
-
120
-
120
-
225
-
1
-
2
Directions
Caribbean Prawn and Sweet Potatoes in Coconut Sauce,This recipe makes delicious use of the ‘so good for you’ sweet potato. Yams are a white version of sweet potato and can be used equally well. Try serving this with steamed rice, mixed with cooked peas ad sweetcorn. Taken from “Hot And Spicy Cooking”: Colour Library,Great!!! Following advice of other reviewers, I doubled the spices. Very yummy, everyone loved it! I will definitely be making this again. Thanks for posting! Made for ZWT9 – for the Gourmet Goddesses.,Excellent dish! I made two servings and halved the recipe except for the spices, which was perfect for our taste. I think it might have been a bit bland had I halved the spices, too. But this way, it was delicious and right up our alley 🙂 Thanks for posting!
Made for ZWT 9 / Caribbean for The Apron String Travelers
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Steps
|
1
Done
|
In a Large Saucepan, Mix Together the Sweet Potatoes, Onion, Garlic, Ginger, Chilli Pepper, Spices, Coconut Cream and Water. |
|
2
Done
|
Bring to the Boil and Simmer Until the Potato Is Almost Tender. |
|
3
Done
|
Add the Prawns, Chicory and Chinese Leaves. Simmer For 4 - 5 Minutes, Until the Ingredients Are Warmed Through, but the Leaves Are Still Crisp. |
|
4
Done
|
Add the Sugar and Lime Juice, and Season to Taste. |
|
5
Done
|
Serve Sprinkled With the Dessicated Coconut. |
