Creamy Tiger Prawns

Creamy Tiger Prawns

Ingredients

  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 2 lb raw tiger prawns, peeled
  • East End Fried onion curry base
  • 2 oz creamed coconut
  • 2 oz ground almonds
  • 1 lb courgettes sliced
  • ¼ pt double cream
  • 4 tbsp chopped fresh coriander
  • seasoning
  • 2 oz toasted almond flakes to garnish

Directions

  1. Heat the oil over high heat in a large Balti pan or wok.
  2. Fry the onion for 2 minutes over high heat. Stir in the prawns and cook for 3 minutes until they start to change colour.
  3. Add the curry base, coconut and almonds then bring to a boil, stirring at the same time.
  4. Add the courgettes and cook gently for about 10 minutes until the prawns are cooked.
  5. Stir in the cream and simmer for 1-2 minutes, then add the coriander.
  6. Season and garnish with flaked almonds.