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