Tiger Prawns with Ackee Stew And Yam Crush

Ready in 1 hour

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Ingredients

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1/2 Chilli
150 ml Creme fraiche
12 Tiger prawns; peeled
; sliced
100 g Callaloo; or spinach
2 tb Curry powder
YAM CRUSH
200 g Ackees
3 md Sweet potatoes
Salt to taste
1 Clove garlic; peeled
100 g Carrots; peeled and cut into slices
6 Spring onions; washed and sliced
4 dl Chicken Stock
1/2 dl Vegetable oil
1/2 bn Coriander; chopped
4 Plum tomatoes; chopped
Angostura bitters

Original recipe makes 1

Servings  

Preparation

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.

Calories Per Serving: 1060 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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