2 medium-sized sweet potatoes or 4 small ones - use about the same amount as you would for jacket potatoes.
2 tablespoons groundnut oil
Juice from 2 limes and grated zest from 1 lime
1 tablespoon of Thai red curry paste
2 tablespoons brown sugar or jaggery
sea salt and freshly ground black pepper
350 g raw prawns, peeled and de-veined
2 tablespoons of desiccated coconut
A handful of fresh basil leaves, roughly torn
A small (142 ml) pot of sour cream
Method
Preheat the oven to 200° C (400° F - gas 6)
Place the sweet potatoes on a baking tray as they tend to leave a sticky residue while cooking
Bake for about 45 to 55 minutes or until soft to the press
Meanwhile, mix the oil, lime juice, Thai paste, sugar and seasoning
Stir in the prawns and marinate while the potatoes cook
Put the grill on high, slide the prawns on to a foil-lined grill tray, pour over most of the marinade and grill for 4 minutes, turning once, but basting with the marinade
Sprinkle the coconut over the prawns and return to the grill for a minute so it toasts and browns a little
Cut a cross in the top of the potatoes and with a cloth, squeeze them together to split them open
Spoon in the prawn mixture and a little marinade
Garnish with sour cream and torn basil leaves
Serve hot with a green salad and fresh tomatoes.
No comments:
Post a Comment