Meathod.
Place the coconut in a large heavy based frying-pan. Place on a high heat and stir
continuously until the coconut browns evenly. Tip out the coconut onto a plate cleaning out
any excess with a paper towel or pastry brush.
Add the butter to the pan and heat until it begins to brown slightly. Sear the prawns on both
sides in 2 batches. Return all the prawns to the pan and add the Urban Appetite Tomato and Sweet Tandoori Sauté Sauce, lime zest, lime juice and toasted coconut. Simmer for around 2
minutes or until the prawns are cooked through. Distribute between 4 warm serving bowls.
Serve with plenty of hot naan bread on the side.
Serves 2 |
