Prawns with Carrot-Ginger Coconut Sauce
FOR COCONUT SAUCE
1 14-ounces can of coconut milk
2 small carrots
1-inch piece of fresh ginger
1 garlic clove, peeled and hard end removed
1 serrano pepper, seeds removed
3 tablespoons soy sauce
1 cup fresh parsley
2 limes, juiced
1 stalk lemongrass
FOR THE PRAWNS AND VEgETABLES
2 tablespoons olive oil
12 prawns tail on
Any mix of vegetables: bell peppers, string beans, asparagus, onions, snap peas...
In a blender or food processor, add all the ingredients for the coconut sauce, including lemongrass. Blend well. Taste for seasoning and add more soy or a pinch of salt.
In a skillet over high heat, add the olive oil over and sauté the prawns and the vegetables. Toss until done. Season with salt and pepper.
Gently heat the sauce, do not boil it as it will separate. When hot pour over the prawns and vegetables.