Summer Prawns with Hot Lover Sauce
Quick and very tasting this is a great shortcut to the perfect prawn dish
Ingredients
- 500 gm prawns fresh peeled(Australian)
- 1 onion sliced thinly
- 80 ml oil (4 Tablespoons)
- 250 gm sugar snap peas or snow peas or beans (cooking times will vary) de-strung
- 80 ml Hot Lovers sauce (3 Tablespoons) - or use another favourite chilli sauce
- 125 ml coconut cream ( Kara - a thickened cream is perfect if available) 1/2 cup
- 2 Tablespoons coriander chopped roots and stem
- 1/2 cup coriander leaves
Instructions
- Cook Jasmine rice and set aside. Have everything ready to cook the Prawns.
- Heat the fry pan nice and hot and add the oil and the onion and toss till just starting to wilt.
- Turn down just a little and add the prawns, peas and chopped coriander stem and roots. Toss around for barely a minute then add the Hot Lover sauce and coconut cream
- Stir gently till the prawns start to turn pink. The peas will cook just enough to be crispy and blanched. Don't let it cook on a high bubble. This will burn and reduce the sauce too much and overcook the prawns. When they are no longer transparent they are cooked.
- The cooking should take about 6-8 minutes.
- Toss through the coriander leaves and serve with rice and extra hot sauce.
Notes
This isn't a very hot dish, due to the addition of coconut. If you want a hotter sauce add more of the Hot Lover Sauce.