Coconut prawns

Ingredients – serves 2 – Gluten free

300g raw prawns
1 small leek, chopped finely
1 garlic clove, chopped finely
1 stalk lemon grass, smashed and chopped finely
2 tbsp coconut oil
1 small red pepper, deseeded and chopped finely into strips
100g snow peas
200ml coconut milk
1 lemon, zest and juice
1 lime, zest and juice
1/2 tsp chilli paste
209g fresh basil leaves chopped finely
In a deep large frying pan melt the coconut oil over a medium heat, add the leek, garlic, lemon grass and cook for 5 minutes.
Add the red pepper, chilli paste, prawns and zest and juice of the lemon and lime, cook for a further 2 minutes over a high heat.
Reduce the heat and pour in the coconut milk and cook gently for 5 minutes or until the prawns are cooked. Add the snow peas and basil, taste and adjust seasoning if required.

Note – l like to serve this sauce on top of organic black rice noodles.

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