- 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.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
