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”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, mix together the sweet potatoes, onion, garlic, ginger, chilli pepper, spices, coconut cream and water.
  2. Bring to the boil and simmer until the potato is almost tender.
  3. 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. Add the sugar and lime juice, and season to taste.
  5. Serve sprinkled with the dessicated coconut.

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