- Ingredients (10 persons)
- • 1 kg king prawns (uncooked)
- • 2 cloves garlic, finely chopped
- • 10 g fresh ginger, finely chopped
- • 20 ml rapeseed oil
- • 1 kg white cabbage, chopped
- • 400 g courgette in halved slices
- • 300 g red bell pepper, diced
- • 300 g bean sprouts
- • 400 ml sweet chilli dipping sauce
- • 400 ml vegetable stock
- • 20 ml lime juice
- • 200 g spring onions, thinly sliced
- • 30 ml rapeseed oil
- • 1.5 kg Aviko Steam & Fresh 20/30 potatoes
- • 30 ml rapeseed oil
- • 50 g cane sugar
- • 100 g desiccated coconut
Spicy stir-fry with prawns and sweet coconut potatoes
Ingredients
Method
Preparation
1. Marinate the prawns in the garlic, ginger and rapeseed oil for at least 1 hour.
2. Blanch the cabbage and chill.
3. Combine all vegetable, stir-fry altogether in rapeseed oil.
4. Coat the vegetable with sweet chilli dipping sauce and vegetable stock.
5. Season with salt, pepper and lemon juice and garnish with sliced spring onion.
6. Sauté the potatoes in a wok or frying pan until golden brown, then add sugar and coconut, lightly caramelise.
7. Season to taste.
Tip
For a vegetarian alternative, use tofu instead and add roughly chopped cashew nuts.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
