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0 from 15 votes

Summer Prawns with Hot Lover Sauce

Quick and very tasting this is a great shortcut to the perfect prawn dish

Servings: 2
Course: Main Course
Cuisine: American

Ingredients

  • 500 gm Prawns fresh peeled(Australian)
  • 1 onion sliced thinly
  • 80 ml oil (4 Tablespoons)
  • 250 gm sugar snap peas or snow peas or beans (cooking times will vary) de-strung
  • 80 ml Hot Lovers sauce (3 Tablespoons) - or use another favourite chilli sauce
  • 125 ml coconut cream ( Kara - a thickened cream is perfect if available) 1/2 cup
  • 2 Tablespoons Coriander chopped roots and stem
  • 1/2 cup Coriander leaves

Instructions

    Cup of Yum
  1. Cook Jasmine rice and set aside. Have everything ready to cook the Prawns.
  2. Heat the fry pan nice and hot and add the oil and the onion and toss till just starting to wilt.
  3. Turn down just a little and add the prawns, peas and chopped coriander stem and roots. Toss around for barely a minute then add the Hot Lover sauce and coconut cream
  4. Stir gently till the prawns start to turn pink. The peas will cook just enough to be crispy and blanched. Don't let it cook on a high bubble. This will burn and reduce the sauce too much and overcook the prawns. When they are no longer transparent they are cooked.
  5. The cooking should take about 6-8 minutes.
  6. Toss through the coriander leaves and serve with rice and extra hot sauce.

Notes

  • This isn't a very hot dish, due to the addition of coconut. If you want a hotter sauce add more of the Hot Lover Sauce.