Tenderstem, Coconut and Prawn Salad
- 200g Tenderstem broccoli (sliced in half at a diagonal)
- 200g raw king prawns
- Handful beansprouts
- 2 tbsp toasted desiccated coconut
- Drop sunflower oil
- For the dressing
- 3 shallots peeled
- 3 big red chillies deseeded
- 1 tsp turmeric powder
- 1 tsp ground coriander
- Pinch salt
- 1 tsp sugar
To make the dressing simply bung all the ingredients into a food processor and blitz until finely ground. You can also do this by hand by chopping everything finely, or the old traditional way of using a pestle and mortar.
Heat a tbsp oil in a large frying pan, add the dressing and cook for about 2-3 minutes until it is lovely and fragrant. Add the prawns, desiccated coconut and Tenderstem, stir fry for another 2 minutes, adding 100ml of hot water if it’s looking a little dry, then add the bean sprouts at the end, cook for another minute or until the prawns are cooked through.
Serve either as an exotic side dish or as a delicious main course with steamed rice.
Recipe courtesy of Tenderstem Broccoli