Spicy Coconut Prawns With Cassava Recipe

Name: Spicy Coconut Prawns With Cassava
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Cook the cassava in a saucepan of boiling water until very tender. Toss the shrimp in the lime juice and set aside.
2
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.
3
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.
4
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.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 500 g cassava, peeled and cut into chunks, 1 kg raw jumbo peeled prawns, 2 None limes, juice only, 2 tbsp vegetable oil, and more.

Yes, Spicy Coconut Prawns With Cassava falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Coconut Prawns With Cassava

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