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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. Flora Cuisine
- 175 grams prawns (cooked peeled)
- 2 cloves garlic (chopped)
- 1/2 tsp. chili peppers (grated, plus another 1/2 tsp. if desired)
- 1 tsp. ginger root (grated)
- 1 tsp. lemongrass (ready-grated, optional)
- 40 grams coconut (1 ½ oz. creamed, crumbled)
- 1/2 Knorr Fish Stock Cube (dissolved in 750ml, 1¼ pint boiling water)
- 1 Tbsp. tamarind paste
- 2 lime leaves (optional)
- 1/2 lime
- 1 tsp. sugar (to taste)
- 1 pak choi (finely shredded)
- 1 bunch fresh coriander (chopped)
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Directions
- Heat the Flora Cuisine in a large saucepan and stir-fry the prawns, garlic, chilli, root ginger and lemongrass and cook for 2 to 3 minutes.
- Add remaining ingredients, except the coriander, bring gently to the boil and simmer for 2 to 3 minutes.
- Stir in the coriander and serve with crusty bread spread with Flora pro.activ Buttery.
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