Ingredients (Serves 2)
2 tbsp Olive oil
1 Spring onion
2 Garlic cloves
2 tsp Baobab chilli jam
2 tsp Plain yogurt
8-10 Large prawns
Knob of butter
Fresh Coriander & a few slices of lemon to serve
Pinch of Sea Salt
Method & Prep time 4-7mins:
Mix the plain yogurt and baobab chilli jam in a small ramekin & put aside.
Heat olive oil in a large wok on a medium heat, add chopped spring onion, garlic & cook for around 1min.
Add your prawns & knob of butter cook for 2-3 mins turning until cooked thoroughly. Season
Now add Baobab Chiili Jam & yogurt mix, stir into to the prawns. Turn off heat & leave in wok for a 1-2min ready to serve.
Dish equal portions onto warmed plates.
Sprinkle with fresh coriander & a few slices of lemon . Serve with crusty bread or steamed rice! Lush!
© Malcolm Riley