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Caribbean Shrimp and Sweet Potatoes in Coconut Sauce

ingredients

serves 6
450 g (1 lb) sweet potatoes, peeled and diced
1 large onion, chopped
1 clove garlic, crushed
2.5 cm (1 inch) piece of fresh ginger, grated
1 red or green chilli pepper, seeded and chopped
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground allspice
2 tbsps coconut cream, OR t 15 g (1/2 oz) creamed coconut, dissolved in 2 tbsps boiling water
560 ml (1 pint) water
120 g (4 oz) peeled prawns
120 g (4 oz) chicory, shredded
225 g (8 oz) Chinese leaves, shredded
1 tbsp dark brown sugar
2 tbsps lime juice Salt
Desiccated coconut, to sprinkle

method

1. In a large saucepan, mix together the sweet potatoes, onion, garlic, ginger, chilli pepper, spices, coconut cream and water.

2. Bring to the boil and simmer until the potato is almost tender.

3. Add the prawns, chicory and Chinese leaves. Simmer for 4 - 5 minutes, until the ingredients are warmed through, but the leaves are still crisp.

4. Add the sugar and lime juice and season to taste.

5. Serve sprinkled with the desiccated coconut.

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