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Red cabbage, prawn & coconut stir-fry
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½ red cabbage
2 tbsp rapeseed oil
1 tsp black mustard seeds
2 dried Kashmiri red chillies
1 onion, thinly sliced
2 cloves garlic, fnely chopped
2 x 150g packs raw king prawns
½ tsp ground cumin
½ tsp caster sugar
90g pack fresh coconut
1 green chilli
1 lime, juice
½ x 25g pack fresh coriander, leaves only
1 Coarsely grate the red cabbage (use a grater attachment on a food processor for ease) and set aside. Heat the oil in a frying pan, add the mustard seeds and, when they start to pop, add the dried chillies. Next add the onion and cook over a medium heat for 5 minutes until slightly softened. Add the garlic and cook for 2 minutes. Add the prawns, cumin, sugar and cabbage; season and cook for 5 minutes over a high heat.
2 Meanwhile, in a blender, whizz the coconut and green chilli coarsely. Once the cabbage has softened slightly, add the coconut mixture and the lime juice; cook for a further 2 minutes. The prawns should be pink, opaque and cooked through. Scatter over the coriander and serve immediately.
WASTE NOT: DRIED CHILLIES Add a rich warmth to curries by frying with the onions and spices at the start. Remove before serving
Typical values per serving:
Per serving 1065kJ
This recipe was first published in Wed Dec 01 08:39:18 GMT 2021.
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