Tiger prawns with ackee stew and yam crush

Yield: 1 servings

Measure Ingredient
12 \N Tiger prawns; peeled
6 \N Spring onions; washed and finely
\N \N ; sliced
4 \N Plum tomatoes; chopped
4 decilitres Chicken stock
1 \N Clove garlic; peeled and crushed
200 grams Ackees
½ \N Chilli
100 grams Callaloo or spinach
100 grams Carrots; peeled and cut into
\N \N ; slices
2 tablespoons Curry powder
½ decilitre Oil
½ bunch Coriander; chopped
\N \N Angostura bitters
3 mediums Sweet potatoes
150 millilitres Creme fraiche
\N \N Salt to taste


Add a little oil and butter to the pan. Add the chillies, spring onions and garlic. Sweat for 1 minute. Add the tiger prawns to a separate pan and fry them.

Add the curry powder and sweat for a further minute. Add the tomatoes, carrots, callaloo, ackee and chicken stock. Simmer for 8 minutes. Add the tiger prawns. Simmer for a further minute and add the chopped coriander.

Yam crush: Wash and cut potatoes into halves, steam in their skins for 20 minutes.

Peel and mash whilst adding creme fraiche. Add salt to taste. Garnish with chives. Serve with the Tiger Prawns with Ackee Stew.

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