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Spicy Prawn-Style, Tomato & Coconut Stew

With Udon Noodles

CategoryDifficultyBeginner
Prep Time10 minsCook Time35 minsTotal Time45 mins

Ingredients
 1 tsp (5 ml) olive oil + extra for frying
 1 (150 g) medium onion, chopped
 1 tbsp (15 ml) garlic, finely chopped
 1 (4 g) small chilli, finely chopped
 1 tbsp (15 ml) cake flour
 1 410 g can chopped tomatoes
 250 ml vegetable stock
 1 tbsp (15 ml) crunchy peanut butter
 1 tbsp (15 ml) tomato paste
 1 tsp (5 ml) sugar
 80 ml coconut cream
 150 g udon noodles
 150 g pak choi
 1 410 g can butter beans, drained
 salt and pepper
 1 tsp (5 ml) sesame seeds
 handful of onion sprouts

Method

1

Heat the oil in saucepan over medium heat. Add the onion, garlic and chilli and sauté gently for 5 Minutes. Stir in the flour. Add in the chopped tomatoes, vegetable stock, peanut butter, tomato paste, sugar and coconut cream. Simmer for 15 Minutes. Add in the udon noodles and cook for 2 Minutes. Add the pak choi and butter beans. Cook for a further 2 Minutes and season to taste. Add more stock or warm water, to reach your desired consistency.

2

Heat a pan over medium heat. Add a splash of olive oil. Fry the prawn pieces for 6- 8 Minutes until golden and crisp.

3

Top each portion with a few prawns, some sesame seeds and onion sprouts.

TIP: Leave out the chilli for a non-spicy version of the stew or start off with half a chilli if you are worried about the heat and add more as you like. If you find that it is too spicy in the end you could add a bit more coconut cream to cool it down.
TIP: Udon noodles are egg-free. Different types of udon noodles need different cooking times. Adjust the cooking time accordingly.

Ingredients

Ingredients
 1 tsp (5 ml) olive oil + extra for frying
 1 (150 g) medium onion, chopped
 1 tbsp (15 ml) garlic, finely chopped
 1 (4 g) small chilli, finely chopped
 1 tbsp (15 ml) cake flour
 1 410 g can chopped tomatoes
 250 ml vegetable stock
 1 tbsp (15 ml) crunchy peanut butter
 1 tbsp (15 ml) tomato paste
 1 tsp (5 ml) sugar
 80 ml coconut cream
 150 g udon noodles
 150 g pak choi
 1 410 g can butter beans, drained
 salt and pepper
 1 tsp (5 ml) sesame seeds
 handful of onion sprouts

Directions

1

Heat the oil in saucepan over medium heat. Add the onion, garlic and chilli and sauté gently for 5 Minutes. Stir in the flour. Add in the chopped tomatoes, vegetable stock, peanut butter, tomato paste, sugar and coconut cream. Simmer for 15 Minutes. Add in the udon noodles and cook for 2 Minutes. Add the pak choi and butter beans. Cook for a further 2 Minutes and season to taste. Add more stock or warm water, to reach your desired consistency.

2

Heat a pan over medium heat. Add a splash of olive oil. Fry the prawn pieces for 6- 8 Minutes until golden and crisp.

3

Top each portion with a few prawns, some sesame seeds and onion sprouts.

TIP: Leave out the chilli for a non-spicy version of the stew or start off with half a chilli if you are worried about the heat and add more as you like. If you find that it is too spicy in the end you could add a bit more coconut cream to cool it down.
TIP: Udon noodles are egg-free. Different types of udon noodles need different cooking times. Adjust the cooking time accordingly.
Spicy Prawn-Style, Tomato & Coconut Stew

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