| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Caribbean |
Caribbean, Light |
1 |
servings |
INGREDIENTS
| 12 |
|
Tiger prawns; peeled |
| 6 |
|
Spring onions; washed and finely |
|
|
; sliced |
| 4 |
|
Plum tomatoes; chopped |
| 4 |
dl |
Chicken stock |
| 1 |
|
Clove garlic; peeled and crushed |
| 200 |
g |
Ackees |
| 1/2 |
|
Chilli |
| 100 |
g |
Callaloo or spinach |
| 100 |
g |
Carrots; peeled and cut into |
|
|
; slices |
| 2 |
tb |
Curry powder |
| 1/2 |
dl |
Oil |
| 1/2 |
bn |
Coriander; chopped |
|
|
Angostura bitters |
| 3 |
md |
Sweet potatoes |
| 150 |
ml |
Creme fraiche |
|
|
Salt to taste |
INSTRUCTIONS
YAM CRUSH
Add a little oil and butter to the pan. Add the chillies, spring onions and
garlic. Sweat for 1 minute. Add the tiger prawns to a separate pan and fry
them.
Add the curry powder and sweat for a further minute. Add the tomatoes,
carrots, callaloo, ackee and chicken stock. Simmer for 8 minutes. Add the
tiger prawns. Simmer for a further minute and add the chopped coriander.
Yam crush: Wash and cut potatoes into halves, steam in their skins for 20
minutes.
Peel and mash whilst adding creme fraiche. Add salt to taste. Garnish with
chives. Serve with the Tiger Prawns with Ackee Stew.
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