Something to cleanse the pallet after all that indulgence over Christmas.
- 2 tbsp vegetable oil
- 2 medium shallots, finely sliced
- 2 garlic cloves, chopped finely
- 1 tbsp fresh ginger, heaped, finely chopped
- 150 g finely sliced mange tout
- 350 ml boiling water, roughly
- 10 g chicken stock cube, crumbled
- 1 tbsp tamarind juice (Bart's)
- 1 large head of broccoli, cut into very small florets, just cooked. The broccoli stalks cut the stalk into ¼ cm cubes
- 75 g baby spinach leaves
- 250 g freshwater prawn meat, free of shell (cut in half)
- 200 g boiled potato, cooled and cut into 1cm cubes, optional
- 2 tbsp cornflour, tapioca starch or arrowroot
- 4 tbsp cold water
- 2 tbsp fresh coriander, chopped
- 2 tbsp fresh Thai basil, chopped
- juice 2 limes
- salt and freshly ground black pepper
- basmati rice to serve (microwave is fine)
- Heat the oil in a large sauté pan.
- Add the shallots, garlic, ginger broccoli stalks and mangetout.
- Cook for 2 minutes over high heat.
- Add the water, stock cube and tamarind juice and bring to the boil cook for 1 minute.
- Add the cooked broccoli, spinach and prawn (and potatoes if using) and cook until the prawns are only just cooked.
- Mix the starch and water together and spoon into the stew and stir until nicely thickened, but not too much.
- Remove the pan from the heat, stir in the coriander, basil and lime juice, then season with salt, pepper and a little sugar.
- Serve with steamed basmati rice.
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