Ginger & Lime Prawns on Coco-Crème Vegetables


Food themed evenings with friends are becoming more and more popular. Here is a recipe for a Thai-inspired theme. The first part of this tasty dish can be made before your guests arrive and the last part literally minutes before sitting down to eat.



Heat a saucepan and cook the stir-fry until translucent. Mix the corn flour into the coconut milk and add to vegetables. Bring to a boil and cook until thickened. Remove from heat and toss in the baby spinach. Season and transfer to 6 small serving bowls. Cover and keep warm.

Combine the garlic, ginger, oil, zest and lime slices. Add to a hot wok or heavy-bottomed frying pan, followed by the prawns. Cook on high heat for 3 – 4 minutes or until prawns turn pink and are cooked. Place two prawns on each bed of vegetables, drizzle with the pan juices, garnish with coriander leaves and serve.

Serves 6.