RedStar Sublime tiger prawns with tomato and coconut

RedStar Sublime tiger prawns with tomato and coconut

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20 minutes 4 persons


2 tbsp oil
1 onion, cut intothin sections
2 cloves of garlic, finely chopped
2-3 tsp sambal badjak (chilli sauce) or Indian curry paste
6 RedStar Sublime tomatoes, coarsely chopped
500 g (frozen) tiger prawns, peeled and defrosted
100 ml coconut milk
2 tbspfreshcoriander leaves
Sweet pickled cucumber

Preparation method:

Heat the oil in a wok and gently sauté the onionandgarlic. Stir in the sambal, and continue to fry for 1 minute. Add the tomatoes and stir-fry for 3-4 minutes until you have a thick, chunky sauce. Add the prawns and coconut milk. Heat for another 2-3 minutesover a medium-high heat, and season with sea salt and pepper. Sprinkle with the coriander at the last minute. Serve with the sweet pickled cucumber. Delicious with rice and broccoli.

Variation tips:
Replace half of the tiger prawns with chunks of cod fillet or tilapiafillet. In addition to the coriander leaves, sprinkle with 1-2 tbsp of serundeng (spiced coconut). At the end, sprinkle the dish with a little lemon juice.

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