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