Coconut carrot mash with prawns

Coconut carrot mash with prawns

Total: 40 Min. | Active: 40 Min.
Nutritional value / portion: 378 kcal
, Fat: 19 g
, Carbohydrate: 27 g
, Protein: 20 g


4 portions


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp clarified butter
2 garlic cloves, roughly chopped
500 g mealy potatoes, cut into chunks
500 g carrots, cut into chunks
3 dl vegetable bouillon
1 dl coconut milk
salt and pepper to taste


olive oil for frying
320 g peeled raw prawn tails (organic)
¼ tsp salt
1 tbsp butter
½ bunch flat-leaf parsley, finely chopped
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How it's done


Heat the butter in a pan. Sauté the garlic, adding the potatoes and carrots for approx. 3 mins. Pour in the stock, bring to the boil, reduce the heat, cover and simmer for approx. 15 mins. Pour in the coconut milk and cook, uncovered, for approx. 6 mins. over a medium heat. Mash with a potato masher, season.


Heat the oil in a non-stick frying pan. Stir-fry the prawns for approx. 3 mins., season with salt. Add the butter and parsley, mix together.


Peeling and cleaning prawns

Peeling and cleaning prawns

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