ingredients

16 (400 g) not too big prawns, raw
1 can (400 g) diced tomato pulp
4 cl of lime juice
1 dl of coconut milk
10-12 sprigs of coriander
1 tbsp. to c. chopped frozen ground ginger
2-3 strokes of Tabasco
1 tbsp. to s. olive oil
Coarse salt

Equipment

1 sauté pan or 1 wok

Steps

Step 1

In advance: heat oil, ginger, Tabasco and a pinch of coarse salt 2-3 min over low heat. On high heat, add the prawns, cook on both sides just to blush them. Take it off, keep them to one side.

2ND STEP

8-10 min before serving: in their place, pour the tomato tin. Cook for 2-3 minutes in small broths. Add lemon and coconut milk, cook 2 min.

STEP 3

2-3 min before serving: put the prawns (with their ginger) in the sauce, cook just time to heat them to heart, no more! Add the finely chopped coriander (leaves and stems), mix, remove immediately from the heat, serve.

tips

Adapt. This entry can become a main dish for 3 people (220 kcal / person). You can accompany it with 100g of plain cooked basmati rice (90 kcal) and 100g of raw mango (62 kcal), which gives a balanced, unusual and delicious dish of 372 kcal.

Tabasco. Dosable with the drop, it can adjust the spice at the last moment by diluting instantly: if you fear a spice too strong, put little in the beginning, adjust at the end.