for 4 portions

Mash

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

Prawns

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

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.

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