Ingredients
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450 g sweet potatoes, peeled and diced
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1 large onion, chopped
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1 inch piece fresh ginger, grated
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1/4 teaspoon ground cumin
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1/4 teaspoon ground coriander
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1/4 teaspoon ground allspice
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2 tablespoons coconut cream
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570 ml water
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120 g peeled prawns
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120 g chicory lettuce, shredded
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225 g bok choy, shredded
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1 tablespoon dark brown sugar
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2 tablespoons lime juice
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salt
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desiccated coconut, to sprinkle
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1 garlic clove, crushed
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1 red chili peppers or 1 green chili pepper, de-seeded and chopped
Instructions
- In a large saucepan, mix together the sweet potatoes, onion, garlic, ginger, chilli pepper, spices, coconut cream and water.
- Bring to the boil and simmer until the potato is almost tender.
- Add the prawns, chicory and chinese leaves. Simmer for 4 - 5 minutes, until the ingredients are warmed through, but the leaves are still crisp.
- Add the sugar and lime juice, and season to taste.
- Serve sprinkled with the dessicated coconut.