Summary

Ingredients

• 750 g kin prawns (frozen, raw, shelled, deveined)
• 40 g iner, fresher
• 2 shallot (s)
• 2 cloves garlic)
• 1 lime (s), untreated
• 3 tablespoon olive oil
• 1 tablespoon curry powder, spicy
• 1 ½ teaspoon spice mix (Garam Masala)
• 400 ml coconut milk
• 200 g peas (frozen)
• salt
• pepper
• 1 bunch coriander greens

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Instructions

1. Thaw the king prawns according to the instructions on the package. Peel the ginger, shallots and garlic. Then finely dice the three ingredients and mix. Rub the peel of the lime, then squeeze out the juice.
2. Heat 1 tablespoon of oil in a saucepan, fry half of the ginger mixture in it until translucent. Season with curry powder and garam masala and deglaze with 250 ml coconut milk. Add the lime zest and peas, then season with salt and pepper. Cover and cook for 5 minutes.
3. Pluck 2/3 of the coriander leaves from the stalks and cut finely. Set aside 1-2 tablespoons of the peas. Add coriander greens and 2-3 teaspoons of lime juice to the coconut stock and puree everything.
4. Heat 2 tablespoons of oil in a large non-stick pan, fry the drained king prawns in it for about 3 minutes. Add the rest of the ginger mixture and fry for about 2 minutes. Deglaze with 150 ml coconut milk, then reduce a little.
5. Add half of the remaining coriander greens to the king prawns and half to the dip. Finally, sprinkle the dip with peas.
6. Serve the dip with the hot king prawns.