Yield: 1 servings
Measure | Ingredient |
---|---|
4 ounces | Cabbage |
1 small | Sweet potato |
1 medium | Carrot |
4 ounces | Yam leaves or spinach |
1 \N | Whole chilli |
1 \N | Whole medium onion |
1 \N | Inch turmeric |
4 ounces | Prawns; peeled and |
\N \N | ; de-veined |
1 \N | Pinches prawn paste; (blachan) |
1 teaspoon | Salt; up to 2 |
½ can | Coconut cream or 8 floz water |
1 can | Banana flowers |
Remove the stems from the banana flowers. Clean the vegetables and cut them into bite sized pieces. Blend the chilli, onion, turmeric and blachan into a paste.
Add the water to the blended paste and boil for 10 minutes. Add the potatoes and carrots for 2 minutes then add the cabbage, spinach and banana flowers. Add the coconut milk, prawns and salt to taste.
Serve hot with boiled rice.
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Carlton Food Network
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