RECIPES
Extra special
Enjoy South-East Asian inspired prawns and a chicken dish that uses up bananas (no more baking banana bread) with these delicious recipes from Yotam Ottolenghi and Noor Murad
Coconut broth prawns with fried aromatics
This dish is inspired by South-East Asian flavours and is all about building depth starting with the base, which uses prawn shells to make a rich and spicy broth. Serve with fragrant coconut rice or just plain jasmine or brown rice.
Serves4
YOU WILL NEED
• 750g large tiger prawns, shells and heads on
• 2½ tbsp olive oil
2 tbsp tomato paste
• 6 garlic cloves, peeled and bashed with the side of a knife
• 40g fresh ginger, peeled and thinly sliced
• 50g lemongrass stalks (about 4), roughly sliced
• 8 large makrut lime leaves
• 3 red chillies, roughly sliced, seeds and all (45g)
• 1tin of full-fat coconut milk (400g)
• 60ml double cream, plus
• 2 tbsp extra to serve
• 250g datterini or cherry tomatoes
• 1 lime, cut into 4 wedges
• salt
For the fried aromatics
• 105ml olive oil
• 6 garlic cloves, peeled and thinly sliced
• 2 red chillies, thinly sliced at a slight angle, seeds and all
• 30g fresh ginger, peeled and julienned
• 15g coconut flakes (aka coconut chips)
• 15g picked basil leaves
@ Feel
free
to
add
other
types
of fish
or
shellfish
to
this
dish,
cooking
them
directly
in
the
broth