It's a sad day at The Daily Yum, my friends. Because the time has come to say goodbye to the Sinister Coconut. He's been staying with us for some time now, and I'd got really rather fond of his slightly scary face and general hairiness. But frankly he was taking up too much space in our fruit bowl, and the apples were complaining. So we took out a hammer and sacrificed him to the great and noble cause of Dinner.
Ginger & Chili Prawns with Fresh Coconut
You need:
1 lime
Piece of fresh ginger, chopped
1 fresh chili, chopped
2 cloves garlic, chopped
1 onion, chopped
About 1/2 a fresh coconut, grated
Large uncooked prawns - enough for 2
Handful sugar-snap peas
First, you need to marinate your prawns. Put your ginger, chili, and garlic in a large bowl and add the prawns. Squeeze the juice of a lime over everything and mix well. Leave aside for about ten minutes so that all the fresh and bold flavours can get friendly with each other.
Next, heat a big pan and fry your chopped onion until soft. Then add the prawns and the grated coconut.
Stir-fry until the prawns are cooked, adding in the sugar-snap peas at the last moment (you want them to stay crunchy).
Serve with rice, or noodles. And wine.
Eat with chopsticks and pretend you're beach-side in Thailand. Sigh.
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