Ingredients
- 1 cup shredded coconut
- 2 tablespoons oil (vegetable or coconut oil)
- 500 grams raw shrimp (uncooked prawns, pelled, deveined, leaving tails intact)
- 2 green onions, thinly sliced
- Ginger root (4 cm piece, grated
- 1 tablespoon curry powder (milk curry powder)
- 2 teaspoons brown mustard seeds
- 1 teaspoon ground cumin
- 1 teaspoon dried chilli flakes
- 1/2 teaspoon ground turmeric
- 1 carrot, cut into matchsticks
- 1 cup peas (frozen, thawed)
- 200 grams red cabbage, shredded
- 1/2 cup mint leaves (optional)
How to Make
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Step 1: Heat a wok or large frying pan over high heat and add coconut, stir-fry for 1 minute or until toasted and transfer the coconut to a heatproof plate.
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Step 2: Add oil to wok, swirl to coat surface and stir fry prawns, onion and ginger for 2 minutes or until prawns change colour and then add curry powder, mustard seeds, cumin, chilli and turmeric and stir-fry for 30 seconds or until fragrant and then add the carrot and peas and stir-fry for 2 minutes or until carrot is tender.
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Step 3: Return coconut to wok, along with the cabbage, stir-fry for 1 minute or until cabbage wilts.
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Step 4: Serve sprinkled with mint leaves, if using.
We hope you enjoy this recipe!
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