Summary

Ingredients

• 150 g shrimp (s), ready to cook
• 2 bell peppers, red and yellow
• 0.25 stick ¼ / l leek
• 250 g potato (s), waxy
• 0.5 ½ mango (s), ripe
• 1 chilli pepper (s), red
• 150 ml chicken stock
• 150 ml coconut milk, unsweetened
• 2 tablespoon clarified butter or ghee
• 1 lime (s)
• 0.5 ½ grapefruit (s)
• 1 ½ tablespoon cornstarch
• 4 stalks coriander
• salt

Print Recipe Pin Recipe

Instructions

1. Rinse the shrimp. Peel, rinse and cut the potatoes into pieces. Clean the paprika, leek and chilli, remove the seeds, dice everything finely (it is best to wear kitchen gloves for the chilli). Peel the mango, cut the pulp from the stone and cut into fine cubes.
2. Heat the clarified butter in a saucepan, fry the potatoes, paprika, leek and chilli in it. Add the chicken stock, mango cubes and coconut milk and cook everything covered for about 15 minutes, until the potatoes are cooked through.
3. In the meantime, rinse the lime with hot water, rub dry and finely rub the peel with a grater. Squeeze out the juice. Peel the grapefruit so thick that the white skin is completely removed with it. Remove the fillets from between the partitions, collecting the juice for later.
4. Rinse the prawns briefly, pat dry and add to the pan with the lime zest. Mix the starch and the collected grapefruit juice until smooth and pour in while stirring. Bring to the boil briefly, add the grapefruit fillets, season everything with lime juice and salt and serve sprinkled with coriander leaves.
5. The prawn pot can be eaten pure as a stew. If that`s not enough, you can also serve it with basmati rice.