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Prawn, horseradish and coconut

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 6 minutes

Ingredients

1 leek, finely chopped
2 t extra virgin olive oil
200 g frozen prawns, defrosted and shelled
4 T creamed horseradish
1 x 400 g can coconut cream or milk
1 t fish sauce

Method

Cook the leek in olive oil until soft. Add the prawns and stir-fry for 1 minute.
Add the remaining ingredients and simmer for 5 minutes. Blend until smooth.
Strain through a fine sieve, pressing down well to release the flavours.

TASTE’s take:
Horseradish is a close family member of broccoli, mustard and radish, and contains important antioxidant nutrients.

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Ingredients

Method