Ingredients
Serves: 2
Prep Time: 15 mins
Total Time: 37 mins
Fiery Tomato Sauce:
1 tsp vegetable oil
1 small onion, peeled and chopped
2 cloves of garlic, peeled and finely chopped or minced
1/2 a red pepper, deseeded and chopped
1 hot red chilli, chopped (discard the seeds if you want the sauce to be less spicy)
300g of tinned tomatoes in juice (3/4 of a regular tin)
1 tbsp. tomato puree
1 tsp sugar
pinch of salt and pepper
Coconut Prawns:
Vegetable oil for shallow frying (enough to fill your frying pan with 1cm of oil)
250g peeled raw king prawns, deveined (or use ready-cooked, ready-deveined prawns)
3 tbsp. plain flour
pinch of salt and pepper
1 egg
100ml coconut milk
5 tbsp. panko breadcrumbs
4 tbsp. unsweetened desiccated coconut
1 tsp flat leaf parsley, chopped
Preparation
