Coconut Sauce with Carrot Ginger Soup and Prawns
This coconut sauce with carrot ginger soup and prawn is a light, flavorful essence that complements a variety of dishes, from prawns and chicken to vegetables
Ingredients
For Coconut Sauce
- 14 ounces can of coconut milk
- 2 small carrots
- 1 fresh ginger, 1-inch piece
- 1 garlic clove, peeled and hard end removed
- 1 serrano pepper, seeds removed
- 3 tablespoons soy sauce
- 1 cup fresh parsley
- 2 lime, juiced
- 1 stalk lemongrass
For the Prawns and Vegetables
- 2 tablespoons olive oil
- 12 prawns, tail on
- vegetables , Any mix of vegetables: bell peppers, string beans, asparagus, onions, snap peas...
Instructions
- In a blender or food processor, add all the ingredients for the coconut sauce, including lemongrass. Blend well. Taste for seasoning and add more soy or a pinch of salt.
- In a skillet over high heat, add the olive oil over and sauté the prawns and the vegetables. Toss until done. Season with salt and pepper.
- Gently heat the sauce, do not boil it as it will separate. When hot pour over the prawns and vegetables.
Nutrition
Calories: 318kcal | Carbohydrates: 12g | Protein: 8g | Fat: 28g | Saturated Fat: 19g | Cholesterol: 45mg | Sodium: 937mg | Potassium: 503mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6390IU | Vitamin C: 34.2mg | Calcium: 88mg | Iron: 5.5mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.