Spicy stir-fry with prawns and sweet coconut potatoes

Aviko Foodservice

Aviko

Premium Supplier 23rd March 2015

Spicy stir-fry with prawns and sweet coconut potatoes

Spicy stir-fry with prawns and sweet coconut potatoes

Ingredients

  • 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

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.

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