Caribbean Prawn and Sweet Potatoes in Coconut Sauce

Total Time
45mins
Prep 20 mins
Cook 25 mins

This recipe makes delicious use of the 'so good for you' sweet potato. Yams are a white version of sweet potato and can be used equally well. Try serving this with steamed rice, mixed with cooked peas ad sweetcorn. Taken from "Hot And Spicy Cooking": Colour Library

Ingredients Nutrition

Directions

  1. In a large saucepan, mix together the sweet potatoes, onion, garlic, ginger, chilli pepper, spices, coconut cream and water.
  2. Bring to the boil and simmer until the potato is almost tender.
  3. Add the prawns, chicory and chinese leaves. Simmer for 4 - 5 minutes, until the ingredients are warmed through, but the leaves are still crisp.
  4. Add the sugar and lime juice, and season to taste.
  5. Serve sprinkled with the dessicated coconut.
Most Helpful

5 5

Great!!! Following advice of other reviewers, I doubled the spices. Very yummy, everyone loved it! I will definitely be making this again. Thanks for posting! Made for ZWT9 - for the Gourmet Goddesses.

5 5

Excellent dish! I made two servings and halved the recipe except for the spices, which was perfect for our taste. I think it might have been a bit bland had I halved the spices, too. But this way, it was delicious and right up our alley :) Thanks for posting!<br/>Made for ZWT 9 / Caribbean for The Apron String Travelers

4 5

This was very good - made it for company. DH liked it a lot and so did I; company was so-so. I do think I'll add more seasoning next time, it was a little on the bland side. Loved the crunch of the cabbage and the coconut. I used more shrimp than called for b/c 120 grams didn't seem like enough for 4 people. Made for ZWT9 Soup a Stars