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

Ingredients

4 portions

Hint:


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
kochen@bettybossi.ch

Mash

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

Prawns

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

Mash

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.

Prawns

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.

How-tos

Peeling and cleaning prawns

Peeling and cleaning prawns

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