The classic flavour combination of coconut and prawn is made even more flavoursome in this warm Tenderstem broccoli, coconut and prawn salad recipe. Serve either as an exotic side dish or as a delicious main course with steamed rice. We’re seriously loving this quick-cook meal!
Ingredients
(serves 2)
200g Tenderstem broccoli (sliced in half at a diagonal)
200g raw king prawns
Handful beansprouts
2tbsp toasted desiccated coconut
Drop sunflower oil
For the dressing:
3 shallots, peeled
3 big red chillies, deseeded
1tsp turmeric powder
1tsp ground coriander
Pinch salt
1tsp sugar
Method
To make the dressing simply bung all the ingredients into a food processor and blitz until finely ground. You can also do this by hand by chopping everything finely, or the old traditional way of using a pestle and mortar.
Heat a tbsp oil in a large frying pan, add the dressing and cook for about 2-3 minutes until it is lovely and fragrant.
Add the prawns, desiccated coconut and Tenderstem, stir fry for another 2 minutes, adding 100ml of hot water if it’s looking a little dry, then add the bean sprouts at the end, cook for another minute or until the prawns are cooked through.
Recipe courtesy of tenderstem.co.uk
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